Sourdough Biscuits and Gravy

Biscuits and gravy are a classic comfort meal, and absolute favorite in our house. I used to be intimidated to make gravy from scratch, but it is so much easier to make at home, and sooo much better than even the best breakfast place. You have to try!

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❤️ Why You’ll Love Biscuits and Gravy

I made these for my husband one weekend because they are his favorite and the whole family enjoyed them before church. The next weekend we went out of town for a birthday trip and the hotel we stayed at had biscuits and gravy at the breakfast bar. The two didn’t even compare. My husband said “you make these so much better”, and that will always give me the warm and fuzzies 🙂

🍲 Ingredients

Breakfast Sausage – Use one pound of your favorite breakfast sausage! It can be seasoned or plain.

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Flour – All-purpose flour. This is what creates the roux and thickens the gravy.

Milk – Whole milk works best, but you can use whatever milk your family prefers.

Seasonings – Salt, pepper, and maple syrup. Of course, the maple syrup is optional but I like the breakfast sausage taste that it brings. The salt and pepper can be measured with your heart.

Find all the details to my sourdough discard biscuit recipe here. <3

👩‍🍳 How to Make Sourdough Biscuits and Gravy

In a large skillet over medium heat, cook the sausage until browned, breaking it apart with a spoon as it cooks (about 5-7 minutes).
Once the sausage is cooked, sprinkle the flour evenly over the sausage in the skillet.
Cook for about 1-2 minutes, stirring frequently to eliminate the raw flour taste without burning.
Slowly pour in the milk, stirring constantly to prevent lumps.
Turn the heat up to high, when the milk starts to boil and bubble, turn the heat to low and let summer for 10 minutes while the gravy thickens. Stir occasionally to prevent burning the sides or bottom.
If it gets too thick, add a little more milk until you reach your desired consistency
After 10 minutes, season your gravy with salt and pepper and a drizzle of maple syrup. Stire until everything is combined.
Serve hot over biscuits, toast, or your favorite breakfast items!

Sourdough Discard Biscuits

In a large mixing bowl, whisk together all the dry ingredients.
Cut in your stick of cold butter, either with a pastry cutter or using your fingers. Mix until the butter is incorporated into the flour, making sure there are still little bits of butter left to melt into the dough while baking.
Whisk in your sourdough discard and combine. Slowly add in your milk and continue mixing until everything is just combined.
Turn the crumbly dough out onto a lightly floured work surface. Work the dough together with your hands and roll out into a small rectangle.
With a large knife or bench scraper, cut the dough into thirds and stack them on top of each other. Press the pieces down and roll out the dough into a rectangle that is approximately ½ an inch thick.
Cut your biscuits with a biscuit cutter or the top of a pint glass. You should have enough dough to make 8 biscuits.
Transfer the biscuits to a parchment lined baking sheet. Brush the top of the dough with heavy cream.
Preheat your oven to 450 degrees. While your oven is preheating place your baking sheet into the fridge or freezer to chill, ensuring your butter stays cold and the texture of the biscuits remains flaky.
Bake for 14-16 minutes.
Enjoy with sausage gravy!

🪄 Tips and Tricks

Of course, you can use your favorite store-bought biscuit or recipe for the sausage gravy! I think the sweet maple gravy is the real start of the show anyways 😉
For a richer gravy, add a splash of heavy cream or a dollop of butter at the end!
Keep your ingredients for the biscuits COLD.

🗒 Variations

Biscuits are so fun to make because they can be made sweet or savory, plus they are incredibly simple! Here are a few recipes and variations that I think you’ll love! :

🗒 Substitutions

Of course you can use any biscuit recipe, or store-bought biscuit that you like best! Here are a few substitution options for anytime you are in the mood for biscuits and gravy but may not have all the ingredients:

Toast or English Muffins – For a quicker alternative, toasted bread or English muffins work well.
Scones or Quick Breads – Use a simple homemade or store-bought scone or quick bread (like cornbread or drop biscuits) as a base.
Gluten-Free Biscuits – Use gluten-free biscuit mixes or recipes if you need a gluten-free option
Vegetable or Mushroom Gravy – Make a gravy using vegetable broth, cornstarch, and sautéed mushrooms or onions.
Dairy-Free Gravy – Use coconut milk, almond milk, or cashew cream combined with herbs and seasonings.

🗒 Best served with

Serve immediately while hot.
Pair with scrambled eggs or breakfast potatoes for a complete meal.
Provide extra gravy on the side for those who want more

👝 How to Store Leftovers

Separate Components (if possible):
If your biscuits and gravy are together, consider separating the gravy from the biscuits. This helps prevent the biscuits from becoming soggy.
Use Airtight Containers:
Store the biscuits and gravy in airtight containers or resealable plastic bags. If storing together, use a container that can accommodate both without squeezing or crushing the biscuits.
Place the leftovers in the refrigerator. Biscuits and gravy will generally stay good for 3-4 days.

🤔 Common Questions

Can I make biscuits and gravy vegetarian?

Yes, you can substitute sausage with vegetarian options like tofu scramble, plant-based sausage, or omit meat entirely and add extra seasonings for flavor.

What are popular side dishes with biscuits and gravy?

Common sides include scrambled eggs, hash browns, fresh fruit, or crispy bacon.

5 from 1 vote

Print recipe

Prep Time:10

Cook Time:15

Total Time:25

Equipment

Pastry cutter
measuring cup
mixing bowl
whisk
large pan
Spatula