Sourdough Biscuits & Gravy

Preheat the oven to 425°F (425°F).

In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.

Add 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.

In a small bowl, whisk together the buttermilk and sourdough starter.

Pour 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.

Turn 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.

Cut the dough into 6-8 squares, pressing straight down with your knife to avoid dragging and to help the layers stay tall and flaky.

Place the biscuits on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each biscuit.

Bake the biscuits in the preheated oven for 15-20 minutes, or until they are lightly golden brown.

While the biscuits are baking, prepare the gravy. Warm the reserved bacon fat in a skillet over medium heat.

In a small bowl, whisk together the sourdough discard and 1 cup of milk until smooth.

Slowly pour the sourdough mixture into the skillet with the warm bacon fat, whisking constantly to avoid lumps.

Add the second cup of milk to the skillet and continue whisking until the gravy thickens.

Let the gravy bubble for about 1 minute to cook out any raw taste, although the fermented sourdough starter will minimize any floury taste.

Season the gravy with salt and plenty of black pepper to taste.

Once the biscuits are done, remove them from the oven and let them cool for a few minutes.

Serve the warm biscuits with the sourdough gravy spooned over the top.