Biscuits and Gravy For Two
Enjoy a comforting, hearty breakfast with Biscuits and Gravy For Two! Freshly baked small batch buttermilk biscuits smothered in a small batch sausage gravy.
What do you like to eat for breakfast on a lazy Sunday morning?
My guilty breakfast pleasure (besides small chocolate cake) is Biscuits and Gravy for two.
There’s just something so comforting about stick-to-your-ribs buttermilk biscuits with sausage gravy.
However, it’s a special kind of breakfast as it’s not something I could eat every day.
When I went to Tennessee for vacation years ago, the hotel served Southern biscuits and gravy all week. On Day Three, I was done.
That doesn’t stop me from making it at home every few months or so.
Biscuits and Gravy For Two makes six buttermilk biscuits which you then smother with my sausage gravy recipe for 2.
The perfect breakfast for two on the weekend when you’re sitting down to relax with a Mexican Mocha.
To make the recipe even faster, you can make the biscuit dough in the food processor, similar to my small pie crust.
And because I’m not a morning person, I freeformed the biscuits by hand rather than rolling and cutting.
Might be a cardinal sin when it comes to making biscuits, but they’re still buttery and delicious.
Ingredients For Biscuits and Gravy For Two
To make your biscuits and gravy recipe with sausage, you’ll need the following ingredients:
- Flour: Used to bring your dough together and to thicken your gravy
- Baking powder: The reason your biscuits rise. It may seem like a lot for small batch biscuits, but trust me on this.
- Baking soda: Reacts with the acidic buttermilk for more lift.
- Salt: Flavors an otherwise bland dough and gravy
- Butter: Use cold butter to ensure tender, flaky biscuits
- Buttermilk: Because you’re relying on buttermilk for flavor in addition to moisture, there is no recommended substitute for this.
- Pork sausage: Use ground sausage often found in tubes. I like to use either original or maple flavors.
- Onion: Adds more flavor to your breakfast gravy
- Whole milk: Use whole milk for maximum flavor and creaminess.
- Worcestershire sauce: A little bit of acid to cut through the richness. Don’t have any? Use a touch of lemon juice.
Since you’ll likely have extra buttermilk, check out my other recipes using buttermilk .
How To Make Biscuits and Gravy
Here’s how to make biscuits and gravy recipe for two:
- Add the flour, baking powder, baking soda, salt, and butter to a food processor. Pulse until butter is cut into the flour mixture, looking like pebbles of different sizes.
- Add the buttermilk and pulse until a dough forms and is no longer crumbly. Alternatively, you can make the dough by hand with a pastry cutter.
- Shape the dough into 6 biscuits then bake at 400F for 15-17 minutes or until golden brown.
- Make the sausage gravy while the biscuits are baking. If you time it correctly, your gravy should be ready shortly after the biscuits are done.
Why is my biscuit gravy bland?
The key to a really good gravy? Salt.
Please don’t be afraid of adding more salt if your gravy tastes flat. I find that most cream based sauces benefit greatly from adding more than a few pinches of salt.
Of course you’ll have to account for how salty your sausage is as that can vary, but as long as you taste as you go, you’ll be fine.
And if you do accidentally overseason, you can add a little more milk to dilute it.
Can you make biscuits and gravy ahead of time?
If you’re wondering if you can make scratch biscuits and gravy ahead of time, the answer is both yes and no.
Yes, you can make the sausage gravy ahead of time. It will thicken greatly after chilling, so you’ll need to thin it out before serving.
Add it to a skillet then stir in some milk until it starts to loosen. Bring to a boil, stirring often until it forms a pourable gravy again.
However, biscuits are best served the day they’re made as they’ll lose their freshness the next day. Although since you’re pouring gravy on top anyway, you can probably get away with day-old biscuits.
More Breakfast For Two Recipes
In addition to biscuits and gravy, make these other recipes for breakfast:
- 1 + 1/2 cups all-purpose flour
- 1 + 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cold and cut into 8 pieces
- 1/2 cup buttermilk, cold
- 1/2 pound pork sausage, thawed
- 2 tablespoons diced white or yellow onion
- 1 tablespoon all-purpose flour
- 1 cup whole milk, room temperature
- 1/4 - 1/2 teaspoon kosher salt (if you use table salt, you may need less)
- 1/8 teaspoon Worcestershire sauce
- For the biscuits: Preheat oven to 400F. Line a baking sheet with parchment paper or silicone baking mat.
- Add the flour, baking powder, baking soda, salt, and butter to the bowl of a food processor. Pulse until butter is cut into the flour mixture, looking like pebbles of different sizes.
- Add the buttermilk and pulse until a dough forms and is no longer crumbly.
Alternatively, you can add the dry ingredients to a large bowl, cut in the butter using a pastry cutter, and stir in the buttermilk with a spoon.
- Divide the dough into 6 even pieces then shape into biscuits with your hands. Add to the baking sheet then bake 15-17 minutes or until golden brown.
- While the biscuits are baking, make the gravy: Heat a dry large skillet over medium heat until hot. Add the sausage and onion then cook until the sausage is no longer pink, roughly 5-8 minutes.
- Remove the sausage with a slotted spoon to a bowl. You should have 1 tablespoon grease left in the skillet. If not, add enough butter to equal 1 tablespoon.
- Whisk the flour into the hot grease to make a roux (paste). Cook 1-2 minutes or until golden brown.
- Gradually whisk in the milk, whisking constantly to smooth out any lumps. Bring to a boil.
- Once boiling, cook until it starts to thicken, roughly 2-3 minutes. You don't want it to fully thicken yet as it'll keep cooking.
- Add 1/4 teaspoon salt and Worcestershire sauce. Taste the gravy with a piece of sausage. If it's not too salty, add the remaining 1/4 teaspoon salt.
- Stir the sausage into the gravy. If it's too thick, add a little more milk to thin it out. Serve hot over warm biscuits.
Biscuits are best eaten the day they're baked. However, they can be stored in an airtighter container for up to 24 hours. Store gravy in the refrigerator for up to 3 days.
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First published May 5, 2015