Sourdough Buttermilk Biscuits with Creamy Turmeric Sausage Gravy

A Taste of Home

I was born and raised in the Missouri Ozarks where biscuits and gravy are a classic breakfast mainstay. In fact, gravy of any kind is considered a beverage. Though not always the healthiest option, when I enjoy this comforting entrée, it makes me think of my grandmother, Ellen, and my mother, Connie. That brings me so much joy. ❤️

For this breakfast recipe, I have taken the beloved biscuits and gravy recipes and added a healthier twist. With my version, you get the gut health benefits of sourdough, fresh buttermilk, and turmeric with the rich and satiating taste of the traditional recipe that you know and love. I really hope you enjoy it as much as we do!

Ingredients

Sourdough Buttermilk Biscuits

• All Purpose Flour
• Whole Wheat Flour – If you do not have this, you can substitute with All Purpose Flour
• Salt
• Sugar
• Baking Powder
• Cold Butter
• Sourdough Starter- Fed or Unfed (Discard)
• Egg
• Buttermilk ( I use buttermilk leftover from making homemade raw milk butter)
• Butter for Skillet

Instructions

Make the Sourdough Buttermilk Biscuits

First, preheat a cast iron skillet in the oven at 425 degrees.

Next, combine the flours, sugar, baking powder, and salt.

Make sure your butter is COLD. With a cheese grater, grate the butter.

Now, add the grated butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture.

Next, add sourdough starter, eggs, and buttermilk. Mix until a shaggy dough forms. Make sure to not over mix the dough or knead as this can make your sourdough buttermilk biscuits tough.

Shape and Cut The Biscuit Dough

Turn the sourdough buttermilk biscuits out onto a lightly floured surface and fold the dough over onto itself until the dough sticks together in one piece.  

Next, with your hand or rolling pin, flatten the biscuit dough into a thick rectangle and tri-fold the dough.  Then flatten it out and tri-fold it again.  Repeat this flattening and folding process 5-6 times. This will give you flaky sourdough biscuits filled with all of those delicious layers.

Now, flatten or roll the sourdough buttermilk biscuit dough out into a thick rectangle and use a biscuit cutter to cut the biscuits. You can also cut them in squares using a bench scraper. Make sure when using the biscuit cutter that you press down, then back up. Do not twist or it can cause your biscuits to become flat.

Once you fill up your first rectangle, reshape and roll out the remaining dough and cut more biscuits until you run out of dough. I was able to make about 16 biscuits. You can also use any remaining dough to make dumplings!

Bake the Sourdough Buttermilk Biscuits

Remove your preheated cast iron skillet and add in 2 tablespoons of butter. Return to the oven for a couple of minutes or until the butter has browned.

Add in the biscuits, placing them close together. Bake at 425 degrees for 15-18 minutes until the tops are a nice golden brown. Serve immediately or store in an airtight container on the counter for 3-4 days. You may also freeze them for later.

Making Creamy Turmeric Sausage Gravy

First, brown the sausage. I used the sauté function on my Instant Pot because I was baking the sourdough biscuits in my cast iron skillet.

Next, add in the butter and stir until melted. Sprinkle flour, garlic, turmeric and pepper on top of the sausage and slowly stir until well coated and grease is fully absorbed. Continue stirring and let the flour cook fully for about 2 minutes.

Slowly add in the milk and whisk well. Continue to cook for 3-5 minutes or until the gravy thickens. Add salt and pepper to taste. If the gravy is too thick, add small amounts of milk and stir to thin.

Serve the creamy turmeric sausage gravy over the freshly baked sourdough buttermilk biscuits.

Frequently Asked Questions

Can I make sourdough biscuits ahead of time?

Yes, you can make the biscuit dough ahead of time and refrigerate it for up to 24 hours before baking. You can also freeze unbaked biscuits and bake them straight from frozen, adding a few extra minutes to the bake time.

Can I freeze sourdough buttermilk biscuits?

Absolutely. Freeze the cut biscuit dough on a baking sheet until solid, then transfer to a freezer bag or container. When ready to bake, place them directly into your skillet and bake from frozen.

Why are my sourdough biscuits not flaky?

The most common reason is overmixing or not keeping the butter cold enough. For flaky sourdough biscuits, make sure your butter stays cold and visible in small pieces, and avoid overworking the dough when mixing or folding.

Can I use sourdough discard for biscuits?

Yes, sourdough discard works well in this recipe. It will give the biscuits a mild tang and still create a tender, layered texture when combined with baking powder.

What makes biscuits and gravy thick?

The thickness of sausage gravy comes from the flour cooked in the sausage fat, which creates a roux. Slowly adding milk while whisking helps it thicken into a smooth, creamy gravy.

How do I thicken sausage gravy if it is too thin?

Let it simmer longer while whisking, or add a small sprinkle of flour mixed with butter (a quick roux). You can also reduce the heat and continue stirring until it reaches your desired consistency.

What type of sausage is best for biscuits and gravy?

Breakfast sausage is most commonly used because it is already seasoned with sage, pepper, and spices that give classic Southern flavor. You can use mild or spicy depending on preference.

In Closing

There’s something deeply satisfying about pulling a skillet of golden, flaky biscuits from the oven and pairing them with rich, homemade sausage gravy. Whether you’re using active sourdough starter or sourdough discard, this recipe delivers flaky biscuits, rich gravy, and classic homestyle flavor in every bite. I hope this becomes a go-to breakfast or brunch recipe in your kitchen. If you try it, let me know how it turned out in the comments below, and share your favorite way to enjoy it.

Happy baking, friend!

XO, Bri

Are You A Sourdough Beginner?

Maybe you are a newbie to the sourdough world? It seems so overwhelming right? Because of this, I made a free 23 page sourdough guide JUST for beginners! I would LOVE to send it to you. Grab my free printable guide The Art of Sourdough: From Starter to Slice by visiting the Resource Library and get everything you need to feel confident baking beautiful loaves at home!