Sourdough Biscuits and Gravy

Steps

Biscuits

1. 1

   Gather the ingredients. Preheat the oven to 400°F (200 °C) (about 205°C (400 °F)). Grease a large cast-iron skillet; the source uses a 13.25-inch skillet, or alternatively line a baking sheet with parchment paper.

2. 2

   Make the biscuit milk mixture by combining the whole milk and white vinegar in a small bowl. Set it aside. Buttermilk may be used instead, in which case this step can be skipped.

3. 3

   Grate the frozen butter on a box grater. Return the grated butter to the freezer while preparing the remaining biscuit ingredients.

4. 4

   In a large mixing bowl, whisk together the biscuit flour, salt, sugar, baking powder, and baking soda.

5. 5

   Cut the frozen shredded butter into the dry ingredients using a biscuit cutter or fork until the mixture resembles pea-sized crumbs. Do not overwork it; the butter does not need to be fully incorporated.

6. 6

   Add the milk mixture and sourdough discard to the flour mixture.

7. 7

   Mix with a spoon until combined. Then use your hands to ensure that no dry ingredients remain. The dough should form a ball, but do not overwork it.

8. 8

   Turn the dough onto a floured counter or work surface. Shape it to 1 inch thick using your hands or a rolling pin.

9. 9

   Cut the dough into biscuits with a biscuit cutter or glass. Reshape the leftover dough and cut additional biscuits if needed.

10. 10

    Transfer the biscuits to the prepared skillet or parchment-lined baking sheet. Bake for 25–30 minutes, until the tops are golden.

    Start 30-minute timer

Gravy

11. 11

    While the biscuits bake, brown the ground country sausage in a large skillet over medium heat until thoroughly cooked.

12. 12

    Add the gravy butter, bacon grease, or beef tallow and the gravy flour to the cooked sausage. Stir to combine and cook for about 1 minute.

    Start 1-minute timer
13. 13

    Slowly pour in the gravy milk while stirring constantly. Bring the mixture to a gentle simmer and cook for about 5–10 minutes, until the gravy thickens.

    Start 10-minute timer
14. 14

    Season the gravy with salt and pepper to taste, tasting first because some sausage is already salted. Serve the gravy over the warm sourdough biscuits.