Easy Sourdough Discard Biscuits and Sausage Gravy for Two
- Small batch flaky sourdough discard biscuits made with Kentucky Lard and butter, topped with a rich homemade sausage gravy seasoned with fresh garden herbs and local sourced ingredients. A from scratch Kentucky homestead breakfast for two.
- Prep Time: 20 mins
- Cook Time: 25
- Total Time: 45
- Yield: 2 servings / 4 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Biscuits:
- 1 cup flour (½ cup organic white flour + ½ cup whole wheat pastry — or 1 cup AP)
- ½ tsp salt
- 1 tbsp sugar
- ½ tbsp baking powder
- 2 tbsp cold butter
- 2 tbsp Kentucky Lard cold
- ½ cup sourdough discard
- 1 egg whisked (use half)
- ¼ cup raw milk
- 1 tbsp butter for the skillet
Sausage Gravy:
- ½ lb Showalter’s ground pork
- ¼ cup drippings from cooked sausage
- ¼ cup flour
- 1½ cups raw milk
- 1 tsp black pepper
- ¼ tsp salt
- ½ tsp fresh thyme (if you like the flavor)
- ½ tsp fresh tarragon (if you like the flavor)
- 1/8 tsp fresh rosemary (if you like the flavor)
- 1 tsp paprika
- ½ tsp Bobbett’s garlic powder
Instructions
Biscuit Instructions:
- Preheat Oven to 425F
- Heat cast iron skillet on stovetop over medium heat.
- Sift flour then mix in salt, sugar and baking powder.
- Grate cold butter and cut in Kentucky Lard into flour mixture. Work quickly — keep it cold.
- Add wet ingredients: sourdough discard, half a whisked egg and milk. Stir until just combined — dough will look shaggy. Do not overmix.
- Turn onto floured surface. Fold dough over itself 5-6 times to build layers. Pat into thick rectangle and cut into 4 biscuits.
- Grease Skillet – Add butter to hot skillet, let melt and coat the pan. Place biscuits in skillet.
- Bake at 425°F for 15-18 minutes until golden. (Mine were done in 15)
Sausage Gravy Instructions:
- Add ground pork to skillet – Cook ground pork in skillet over medium/high heat. Mix in spices as it cooks.
- Remove sausage tilt pan and let sausage drain into bottom of pan remove sausage and set aside. Leave ¼ cup drippings in pan.
- Whisk flour sprinkle flour into drippings over medium heat (don’t dump it in) whisk for 1 minute until thick paste forms.
- Add Milk – Slowly drizzle in milk whisking constantly.
- Add sausage back in. Stir and simmer until desired thickness.
- Season to taste and serve over warm biscuits.
Notes
Flour — I use half AP and half whole wheat pastry flour for a heartier biscuit. One cup AP works just fine if that’s what you have.
Fat — Kentucky Lard and butter together gives you the best of both worlds. Rich flavor from the butter, unbeatable flaky texture from the lard. Cold fat is non negotiable.
Egg — Whisk one whole egg and use half. Save the rest for scrambled eggs — no waste! 😄
Milk — We use raw milk from a local Kentucky farmer. Whole milk works beautifully too. The cream on top of raw milk makes the gravy extra rich.
Spices — These amounts are starting points. We measure with love around here — taste as you go and adjust to your family.
Gravy thickness — Keep heat low while whisking milk in. Simmer longer for thicker gravy, add a splash more milk to loosen it up.
Sausage — We use Showalter’s local pasture raised ground pork. Ask your local butcher for fresh ground pork if you can.