Sourdough Biscuits And Sausage Gravy
Homemade biscuits and gravy are the ultimate comfort food. Fermented sourdough biscuits are topped with a creamy sausage gravy for a delicious breakfast.
Servings 12
Calories 341kcal
Ingredients
Sausage Gravy
- 1 pound breakfast sausage
- 1/3 cup einkorn flour
- 2 1/2 cups whole milk or more to taste
- 1/2 teaspoon salt
- pepper to taste
Sourdough Biscuits
- 8 tablespoons cold butter cut into chunks
- 1.5 cups flour I used freshly milled whole wheat white flour
- 1 cup fed sourdough starter*
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Chop up cold butter into chunks and add to a large bowl.
- Add flour to the butter.
- Cut butter into flour; I usually just use my hands to massage the flour and butter together until it starts to form a ball.
- Add 1 cup of fed sourdough starter.
- Add honey and stir until nicely incorporated.
- Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.
The Next Day
- The next day, add baking soda, baking powder, and salt to the fermented dough
- Mix everything together well.
- Roll out biscuits onto a lightly floured surface and cut.
- Place onto a well-seasoned cast iron skillet or a glass baking dish.
- You can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking if you would like.
- Bake in a 400 degree oven for 15 -20 minutes.
- Brown sausage over medium heat.
- Reduce the heat to medium-low. Sprinkle on the flour and stir so that the sausage grease soaks it all up.
- Cook for a few more minutes. Pour in the milk and stir constantly.
- Cook the gravy, stirring frequently, until it thickens. 5-10 minutes.
- Add in the salt and pepper and stir to incorporate.
Notes
- *Fed sourdough starter refers to starter that has been fed within 4-12 hours and is active and bubbly.
- Don’t forget to take out your starter and feed it 4-12 hours before planning to make the biscuits. Don’t have a starter? Check out how to make one here.
- You could even make the biscuits the day before, to make breakfast a little bit easier.
- I like to use Einkorn flour when making the gravy, since gravy can’t be fermented. Einkorn is the easiest flour to digest.
Nutrition
Calories: 341kcal | Carbohydrates: 28g | Protein: 11g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 748mg | Potassium: 194mg | Fiber: 1g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 0.3mg | Calcium: 109mg | Iron: 2mg