Sourdough buttermilk biscuits with tumeric sausage gravy is the ultimate breakfast entree! These biscuits are perfectly crunchy on the outside with soft and flaky insides. They are absolutely delightful by themselves however when paired with a cream gravy that is deliciously infused with a hint of the powerhouse spice turmeric, you get a perfect pairing that you’ll want to make again and again!

Sourdough Buttermilk Biscuits with Creamy Tumeric Sausage Gravy on a white plate

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 tumeric 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!

Sourdough, Buttermilk, and Tumeric: A Gut Healthy Trio

These three ingredients are packed with nutritional benefits that are great for your gut health! Let’s explore that in more detail shall we?

Sourdough Gut Health Benefits

Sourdough bread can benefit gut health primarily because its fermentation process creates prebiotics, which feed the beneficial bacteria in your intestines, potentially leading to improved digestion and a healthier gut microbiome; this can make sourdough easier to digest than other breads for some people, especially those with gluten sensitivities due to the partial breakdown of gluten during fermentation. Even though it is a healthier choice, it is still best to enjoy in moderation.

Buttermilk Gut Health Benefits

Buttermilk’s ability to neutralise stomach acid boosts metabolism and promotes the growth of a healthy gut microbiota, making your gastrointestinal system more robust by helping in regular bowel movement and preventing bowel disorders. The probiotics present in buttermilk, such as Lactobacillus acidophilus and Lactobacillus bulgaricus, play a pivotal role in maintaining a healthy gut microbiome. These friendly bacteria help in breaking down food, absorbing nutrients, and preventing the growth of harmful microorganisms. It is very nutritious! To further enjoy these benefits, you can substitute buttermilk for regular milk in any recipe.

Turmeric Gut Health Benefits

Turmeric is often considered “a medicine chest in a jar for leaky gut” because in addition to its other qualities, turmeric has antimicrobial powers and also serves as an astringent, which helps improve leaky gut issues by tightening the spaces between the proteins in the bowel lining, thus improving the gut permeability barrier. Tumeric is ranked as the top spice for gut health and it’s no question as to why. Adding it to this recipe gives the gravy a healthy punch with a spicy twist that you will love!

Ingredients to Make 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

How To Make Sourdough Buttermilk Biscuits

Make the Sourdough Buttermilk Biscuit Dough

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

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

Dry Ingredients for Sourdough Buttermilk Biscuits in a white mixing bowl

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

Cold butter is being grated with a cheese grater

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

Cold butter is cut into the dry ingredients using a pastry cutter.

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.

Wet ingredients are added to the dry ingredients in a white mixing bowl

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.

Sourdough Buttermilk Biscuit dough is being shaped to create flaky laters

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.

Sourdough Buttermilk Biscuits are being cut with a biscuit cutter to prepare them for baking

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.

Sourdough Buttermilk Biscuits are fresh out of the oven in a cast iron skillet

Ingredients for Creamy Turmeric Sausage Gravy

1 Pound of Sausage
Butter (I use farm fresh raw homemade butter)
All-Purpose Flour
Milk (I love to use farm fresh raw milk)
Garlic Powder
Turmeric
Salt
Pepper

Instructions for 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.

Sausage is browned and butter added in an instant Pot

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.

Flour and spices are added to browned sausage in the Instant Pot

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. Enjoy!!!

Sourdough Buttermilk Biscuits with Creamy Tumeric Sausage Gravy served on a white plate

TIPS

Seasonings: Be sure your sausage is seasoned. If not you may need to add salt, pepper and maybe a little sage. Taste as you make and adjust as needed.
Don’t drain the sausage drippings – The fat is where all the flavor is and you need it to make good sausage gravy.
Keep flavors simple – This dish is packed full of flavor and isn’t meant to be complicated. It’s plain ol’ comfort food and just plain delicious. So you don’t need to add in tons of extras.

Looking for more delicious sourdough recipes? Check out The Sourdough Chronicles where I share many amazing recipes using both active sourdough starter and discard options! Happy Baking! 😊