Sourdough Biscuits & Gravy – 50-Minute Recipe
Indulge in the rich flavors of sourdough biscuits paired with a decadent sourdough gravy, perfect for a hearty breakfast or brunch. The sourdough starter adds a unique tanginess to both the biscuits and the gravy, making this dish a true delight for the senses.
Recipe by Little Ranch Family🏡🥖🪴· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Sourdough Biscuits
- 2 1/2 cup all-purpose flour
- 1 cup cold butter
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/4 cup sourdough starter
Sourdough Gravy
- bacon fat
- 1/2 cup sourdough discard
- 2 cup milk
- 4 tbsp butter
- salt
- black pepper
Instructions
- 1Preheat the oven to 425°F (428°F).
- 2In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
- 3Add the grated cold butter to the dry ingredients and use a pastry cutter or your hands to work it into the mixture until it resembles coarse crumbs.
- 4In a small bowl, whisk together the buttermilk and sourdough starter.
- 5Pour the buttermilk mixture into the dry ingredients and gently fold the dough over itself until no dry bits remain. Be careful not to overwork the dough.
- 6Turn the dough out onto a piece of parchment paper and gently pat it into a rectangle that is about 1 inch (2.5 cm) thick.
- 7Cut the dough into 6-8 squares, pressing straight down with your knife to avoid dragging and to help the layers stay tall and flaky.
- 8Place the biscuits on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each biscuit.
- 9Bake the biscuits in the preheated oven for 15-20 minutes, or until they are lightly golden brown.
- 10While the biscuits are baking, prepare the gravy. Warm the reserved bacon fat in a skillet over medium heat.
- 11In a small bowl, whisk together the sourdough discard and 1 cup of milk until smooth.
- 12Slowly pour the sourdough mixture into the skillet with the warm bacon fat, whisking constantly to avoid lumps.
- 13Add the second cup of milk to the skillet and continue whisking until the gravy thickens.
- 14Let the gravy bubble for about 1 minute to cook out any raw taste, although the fermented sourdough starter will minimize any floury taste.
- 15Season the gravy with salt and plenty of black pepper to taste.
- 16Once the biscuits are done, remove them from the oven and let them cool for a few minutes.
- 17Serve the warm biscuits with the sourdough gravy spooned over the top.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Keep dough cold
Work the cold butter into the flour until coarse crumbs form, then add the wet mixture without over‑working the dough.
Pat dough to uniform thickness
Pat the dough to about 1 inch thick before cutting.
Whisk sourdough discard with milk first
Combine the discard and 1 cup milk until smooth before adding to the hot bacon fat.
Let gravy bubble briefly
Allow the gravy to bubble for about 1 minute after thickening to finish cooking the sourdough mixture.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Sourdough Biscuits & Gravy?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Sourdough Biscuits & Gravy recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Sourdough Biscuits & Gravy recipe come from?
- It was shared by Little Ranch Family🏡🥖🪴 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.