Sourdough Biscuits and Sausage Gravy

I’m loving my sourdough starter! I’ve got ideas a page long to incorporate those sour notes from the live starter into a variety of sweet and savory breads. And here is one that didn’t disappoint.

My husband loves biscuits and gravy. I decided to give it a try as sourdough biscuits. Bread is a fermented product. The yeast is what facilitates the process. In sourdough, the yeast that is created is a wild yeast. That’s what gives it that unique tang, or sourness. When that dough is used for biscuits, it gives the biscuits a unique, rustic flavor that just seems to pair perfectly with the saltyness of the pork sausage. Add an egg to balance it all out and viola! You have a breakfast fit for a biscuit loving spouse!

Does it sound good?

What you need:


  •  1 cup sourdough starter (click here for the recipe)
  • 2 cups of all-purpose flour
  • 6 Tablespoons cold, salted butter
  • 1 Tablespoon Baking Powder
  • 1 teaspoon salt
  • ½ Tablespoon sugar
  • ½ cup cold milk


  • ½ pound pork breakfast sausage
  • ½ Tablespoon dried, rubbed sage
  • 1 teaspoon lemon pepper
  • 2 Tablespoon butter
  • 1 clove of garlic, crushed
  • 1 teaspoon minced or grated onion
  • ¼ cup all-purpose flour
  • 1 ¼ cup milk


How to Do it:


Put all the ingredients, except the flour and butter, into a large bowl.

Stir, then cover with a clean towel and let sit in a warm spot for about 30 minutes. I put mine on top of the refrigerator. When it’s had time to work its magic, there will a foamy texture on the top of the mixture.

Cut the butter into pieces.

In a food processor, process the cold butter into the flour until it resembles cornmeal.

Add it to the bowl and stir making a stiff dough. Making sure you have flour on your hands, knead the dough four or five times. I do it directly in the dough so I make sure I get all the flour that has settled into the bottom of the bowl and incorporate it into the dough.

Cover it with the towel again and let it rest about 30 minutes in that warm place.

Roll the dough out on a floured surface to about ¼ to ½ inch thick. I like to use parchment paper with some flour on it.

Using a biscuit cutter (or the rim of a large glass – about 3 to 3 ½ inches), cut the dough into circles and place on a baking sheet that is covered with parchment.

Bake at 425° for about 10 to 15 minutes. The biscuits will rise up a bit and be golden brown. Make sure you don’t overcook them. Once they are a golden color, take them out and let them cool.

Makes about 12 biscuits –


While the biscuit dough is resting, start the gravy. Brown the sausage in a large, deep skillet on medium. Add the garlic and onion and cook until it is soft and fragrant, about 3-5 minutes.

Reduce heat to low and stir in the butter and sage, cooking until the butter melts. Add the flour and cook until it’s slightly browned.

Using a whisk, stir in the milk and simmer until the gravy is thickened. Add salt and pepper to taste. If it gets too thick, add a touch more milk.

Makes about 2 cups of gravy –

Serve the gravy over the biscuits and top it with a poached or fried egg.

© Copyright 2018 The Lazy Gastronome

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

This entry was posted in Breads and Rolls, Breakfast, Brunch and tagged , , , , , , , . Bookmark the permalink.

5 Responses to Sourdough Biscuits and Sausage Gravy

  1. Teresa says:

    It looks great, especially when you add the egg. I’ll be trying this for sure. Thank you for sharing at The Really Crafty Link Party. Pinned.

  2. Mother of 3 says:

    I have never had biscuits and gravy but I do love sourdough bread and I bet these sourdough biscuits are amazing. Thanks so much for sharing with us at the Summer Time Fun Linky. Pinned.

  3. Pingback: Sourdough Monkey Bread - The Lazy GastronomeThe Lazy Gastronome

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.