Biscuit and gravy rolls

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes

Ingredients:

For the sourdough biscuit rolls:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sourdough discard
• 1/2 cup buttermilk

For the sausage gravy:

• 1/2 pound breakfast sausage
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• Salt and pepper, to taste

Instructions:

For the sourdough biscuit rolls:

1. Preheat Oven:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Cut in Butter:
   • Using a pastry cutter or your fingertips, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
4. Add Wet Ingredients:
   • Make a well in the center of the flour mixture. Pour in the sourdough discard and buttermilk. Stir until just combined and a dough forms.
5. Shape Rolls:
   • Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together. Pat or roll the dough into a rectangle about 1/2 inch thick.
6. Cut Rolls:
   • Using a sharp knife or biscuit cutter, cut the dough into 8 equal-sized squares or rounds.
7. Bake Rolls:
   • Place the rolls on the prepared baking sheet, leaving some space between each roll. Bake in the preheated oven for 15-20 minutes, or until golden brown.
8. For the sausage gravy:
9. Cook Sausage:
   • While the rolls are baking, cook the breakfast sausage in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the cooked sausage from the skillet and set aside.
10. Make Gravy:
    • In the same skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine, cooking for 1-2 minutes until golden brown.
11. Add Milk:
    • Gradually pour in the milk, whisking constantly to prevent lumps from forming. Cook the gravy, stirring frequently, until it thickens to your desired consistency.
12. Season:
    • Season the gravy with salt and pepper to taste. Stir in the cooked breakfast sausage.
13. Serve:
    • Split the warm sourdough biscuit rolls in half and spoon the sausage gravy over the top. Serve immediately and enjoy!
14. Nutritional Information (per serving):
    • Calories: 380 kcal
    • Protein: 11g
    • Carbohydrates: 32g
    • Fat: 22g
    • Saturated Fat: 12g
    • Cholesterol: 60mg
    • Sodium: 840mg
    • Fiber: 1g
    • Sugar: 5g

Enjoy these delicious sourdough biscuit and gravy rolls for a hearty breakfast or brunch treat!