The Ultimate Homemade Sourdough Breakfast Gravy

This breakfast style sourdough gravy is the perfect topping for flaky sourdough biscuits along side eggs!

If you love an easy recipe using sourdough discard, you are going to want to bookmark this recipe!

This delicious breakfast recipe is the ultimate comfort food with a tangy twist that is sure to be a family favorite!

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If you are brand new to sourdough, learn how to make your own sourdough starter

This recipe can be made with either sourdough starter discard or active sourdough starter.

What is the difference between active starter and discard?

Active sourdough starter is starter that has been fed within the last 24 hours or so and is bubbly with a pleasant smell.

Sourdough discard is starter that hasn’t been fed recently and may have a strong acetone odor with a grayish liquid on top.

Why I love this recipe

Simple – This recipe is so easy to make. It comes together in just a few minutes and doesn’t require a lot of forethought. Making it a quick and very filling meal for the family.

Delicious – This unique twist on a classic recipe creates a flavorful gravy that has the signature tang of sourdough.

What you will need to make Sourdough Breakfast Gravy

• Sourdough Starter – Make this recipe with either sourdough discard or active starter. (If you keep your starter in the fridge, you do not have to bring it to room temperature to make this sourdough gravy)
• Olive Oil – You can substitute with avocado oil.
• Milk – Use whole or skim milk, or you can use a dairy free milk.
• Salt
• Pepper
• Dried Sage – You can also use fresh sage if available.
• If making Sausage Gravy, use 1 pound of sausage and omit the oil.

For full ingredient amounts, see recipe card below

How to make Sourdough Gravy for breakfast

Preheat a Cast Iron Skillet over medium heat.

If you don’t have a cast iron skillet, use any heavy bottom skillet you have on hand. You can even use a cast iron dutch oven for this recipe.

Add 1/4 cup of olive oil to the pan.

While whisking, drizzle in the sourdough starter and continue to whisk for 1-2 minutes.

Note: You will need to continuously whisk the mixture to break up the clumps. It will eventually smooth out with constant whisking.

Pour 1 1/2-2 cups of milk while whisking or stirring with a wooden spoon.

Again, whisk or stir constantly for a smooth gravy

Let this mixture simmer for 5-6 minutes stirring occasionally to keep it from sticking to the bottom of the pan until to your desired consistency.

Add salt, pepper, and sage to taste.

Serve over my sourdough biscuits for the perfect “big breakfast” for either the morning or the evening meal.

How to make Sourdough Sausage Gravy

Brown 1 pound of breakfast sausage in a cast iron skillet.

Stir in the sourdough starter when the sausage is cooked while whisking or stirring.

Stir for a minute or so.

Add the milk while stirring and simmer for 5-6 minutes stirring occasionally to keep it from sticking to the bottom of the pan until to your desired consistency.

Add salt and pepper to taste.

Savory sausage gravy is a classic and full of protein!

How to make Sourdough Biscuits

Ingredients

• 2 cups All Purpose Flour unbleached
• 1/4 cup Olive Oil
• 1/2 cup Sourdough Starter
• 1/2 cup Milk almond milk
• 1 tsp Salt
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda

Instructions

• Combine Flour and Olive Oil in mixing bowl and combine until the mixture is crumbly. You may use a pastry cutter to mix the oil into the flour mixture.
• Add Starter and Milk. Combine until it becomes a cohesive mass of dough.
• Cover and let sit on counter overnight. (note: I use Almond milk since it’s sitting out overnight).
• The next morning in a small cup, add the salt, baking powder, and baking soda.
• Preheat oven to 400 Degrees F
• Dimple the dough and sprinkle the salt mixture over the top. Take a spatula and turn the dough over itself until it’s combined.
• Move dough to a lightly floured surface and turn the dough a few times to make sure all ingredients are well incorporated.
• Roll dough out to 1/4 to 1/2 inch thick and cut out 8 equal biscuits. I use a biscuit cutter, but, you can use a mason jar top.
• Add to cast iron skillet.
• Bake for 20-25 minutes or until golden brown.

Storage Tips

Store leftover gravy in an airtight container in the fridge for 3-4 days.

To reheat, add the gravy to a pan and add a splash of milk to thin it out a bit. Simmer 2-3 minutes until hot.