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

Sourdough Buttermilk Biscuits with Creamy Turmeric Sausage Gravy

Sourdough buttermilk biscuits with turmeric 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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16 Biscuits
Course: Breakfast, Main Course, Snack
Cuisine: American
Calories: 465
Ingredients Equipment Method

Ingredients
  

For Sourdough Buttermilk Biscuits
  • 2 cups All Purpose Flour- unbleached
  • 1/2 cup Wheat Flour Can substitute with AP
  • 2 TBSP Sugar
  • 4 tsp baking powder
  • 3/4 cup COLD butter
  • 1 cup Sourdough Starter Fed or Unfed (Discard)
  • 1 Egg
  • 1/2 cup Buttermilk
  • 2 TBSP Butter For skillet
For Creamy Tumeric Sausage Gravy
  • 1 Pound Ground Sausage
  • 2 Tbsp Butter
  • 1/3 cup All Purpose Flour- unbleached
  • 3-3 1/2 cups Milk
  • 1/2 tsp Garlic Powder
  • 1/2 Tsp Ground Turmeric
  • Salt and pepper to taste

Equipment

  • 1 Cast Iron Skillet
  • 1 Instant Pot Can also use another skillet
  • 1 Whisk
  • 1 Rolling Pin
  • 1 Dough Scraper
  • 1 Biscuit Cutter

Method
 

Sourdough Buttermilk Biscuits
  1. First, preheat a cast iron skillet in the oven at 425 degrees.
  2. Next, combine the flours, sugar, baking powder, and salt.
  3. 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.
  4. 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.
  5. Turn the 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.
  6. Now, flatten or roll the 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.
  7. 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.
Creamy Turmeric Sausage Gravy
  1. 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.
  2. 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.
  3. 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!