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4 sourdough discard biscuits fresh baked in a Kentucky homestead cast iron pan

Sourdough Discard Biscuits and Sausage Gravy for Two

Small batch flaky sourdough discard biscuits made with Kentucky Lard and butter AND topped with a rich homemade sausage gravy seasoned with fresh garden herbs and local sourced ingredients. A from scratch Kentucky homestead breakfast for two.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 1 Mixing Bowl
  • 1 Cast Iron Pan
  • 1 Skillet
  • 1 Heat resistant whisk
  • 1 Sifter
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Grater

Method
 

Biscuit Instructions:
  1. Preheat Oven to 425F
  2. Heat cast iron skillet on stovetop over medium heat.
  3. Sift flour then mix in salt, sugar and baking powder.
  4. Grate cold butter and cut in Kentucky Lard into flour mixture. Work quickly — keep it cold.
  5. Add wet ingredients: sourdough discard, half a whisked egg and milk. Stir until just combined — dough will look shaggy. Do not overmix.
  6. Turn onto floured surface. Fold dough over itself 5-6 times to build layers. Pat into thick rectangle and cut into 4 biscuits.
  7. Grease Skillet - Add butter to hot skillet, let melt and coat the pan. Place biscuits in skillet.
  8. Bake at 425°F for 15-18 minutes until golden. (Mine were done in 15)
Sausage Gravy Instructions:
  1. Add ground pork to skillet - Cook ground pork in skillet over medium/high heat. Mix in spices as it cooks.
  2. Remove sausage tilt pan and let sausage drain into bottom of pan remove sausage and set aside. Leave ¼ cup drippings in pan.
  3. Whisk flour  sprinkle flour into drippings over medium heat (don't dump it in) whisk for 1 minute until thick paste forms.
  4. Add Milk - Slowly drizzle in milk whisking constantly.
  5. Add sausage  back in. Stir and simmer until desired thickness.
  6. 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.