Mix the dough: Start by grating the cold butter into a large mixing bowl using a cheese grater. Add the flour, then use a pastry cutter or bench scraper to work the butter into the flour until it’s evenly distributed. Stir in the sourdough discard, buttermilk, honey, and salt. Using a spatula, mix everything together until a shaggy dough forms and no dry spots remain. Cover the bowl and let the dough rest on the counter for 10–12 hours.

Note: Do not add the baking soda or baking powder at this stage. Those will be mixed in just before rolling out the dough.

Preheat the oven to 375°F (190°C) and generously butter a 12-inch cast iron skillet.

Prepare the filling:
In a skillet over medium heat, cook the breakfast sausage for the rolls, breaking it into crumbles as it cooks. Once fully cooked, remove from the skillet and set aside.

In a small bowl, whisk the eggs and season with salt and pepper. Using the same skillet, scramble the eggs just until they’re set. Remove from heat and set aside.

Shred the cheddar cheese and set aside as well.

Add the leavening agents:
In a small bowl, mix the baking powder and baking soda together with a fork until evenly combined and free of lumps. Sprinkle the mixture over the rested dough and gently work it in using your hands until fully incorporated.

Roll out the dough:
Generously flour your work surface and turn the dough out onto it. Lightly flour the top of the dough, then roll it into a 12 x 24–inch rectangle.

Assemble the rolls:
Sprinkle the shredded cheese evenly over the dough, followed by the cooked sausage and scrambled eggs.

Shape the rolls:
Starting from the long edge, tightly roll the dough into a log. Use a bench scraper or sharp knife to cut the log into 12 even pieces (about 1½ inches each). Arrange the rolls in the prepared cast iron skillet, leaving a little space between each one for expansion.

Bake:
Bake for 35–40 minutes, or until the tops are golden brown and cooked through.

Make the sausage gravy:
While the rolls bake, cook the remaining breakfast sausage in a skillet over medium heat until browned. Drain excess grease, leaving about 2 tablespoons in the pan.

Sprinkle the flour over the sausage and stir until well combined. Slowly pour in the milk, stirring constantly to prevent lumps. Continue cooking and stirring until the gravy thickens. Season with salt and pepper to taste.

Finish and serve:
Once the rolls are out of the oven and slightly cooled, generously spoon the warm sausage gravy over the top, spreading it like frosting.

Serve warm and enjoy.