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.
To make vegetarian biscuits and gravy for two, make my gravy recipe without drippings or vegan mushroom gravy.
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:
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.
Ingredients
Biscuits
- 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
Gravy
- 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
Instructions
- 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.
Notes
- To make vegetarian biscuits and gravy for two, make my gravy recipe without drippings or vegan mushroom gravy.
- Since you’ll likely have extra buttermilk, check out my other recipes using buttermilk .
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First published May 5, 2015
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This sounds yummy! I love biscuits & gravy, but have never made it before. I grew up on drop biscuits – that’s all my mother ever made, and I was always excited when she made them. So I’ve never understood people who roll and cut biscuits. Besides, the peaks on the drop biscuits make them taste even better. IMO…
I think rolled biscuits are fatter and a fluffier/flakier texture, but honestly when I want biscuits and gravy now, I’d rather make them quickly with drop biscuits than take time to roll and cut. Or maybe that’s because I’m not a morning person. Either way you’re going to cover it with delicious gravy ;)
You are officially doing a better job at coming up with single and two servings recipes than I am with my Single Serving Sundays idea haha. But keep them coming cause I love it!
Well this recipe for two was a total accident when I realized I was only making 6 biscuits. Oops ;) Thanks, Erin!
Drop biscuits were all we ever had growing up. As an adult, my mom would “make” biscuits from a can, because she likes the fat, flaky biscuits, but not the work of rolling & cutting them out. I personally don’t think it takes that much more time to roll & cut them out, so that’s how I do it now. The last time I made them (making biscuits & gravy no less), I discovered on accident that by grating frozen butter into the dough, I got tons of flaky layers. :)
COMPLETE comfort food! I love this recipe and I know Michael and I would both thoroughly enjoy it!
Great idea…
I used to make biscuits and gravy often for our family of 4… Now that we are empty nesters, not so much..
I haven’t had great luck reducing recipes so, this is great for us..
Thank you… :O)
Hope you enjoy it!
As you stated above, every once in a while biscuits and gravy is a must have breakfast.. I try to keep them to once a month and when I get a craving (like this morning) I pull your recipe out of my rotation file..
Love this recipe… :O)
Now you’re having me crave biscuits and gravy! Glad my recipe hits the spot when you want some for breakfast.
I actually do not remove the sausage from the skillet. I tend to use Jimmy Dean sausage which doesn’t give off a whole lot of fat so sometimes I have to add maybe a tablespoon of butter or olive oil. Then I sprinkle the flour over the sausage , get it all combined making sure not to burn! then I pour in my milk and I stir it until it thickens, it’s a little easier at least for me, just a thought !
I removed the sausage so you can easily drain most of the grease and make the roux without lumps. However, if it works for you to keep the sausage in there, you can certainly make it that way as well.
This did not work for me at all. I used another similar recipe and it always turn out. There was way to much sausage compared to the gravy mix. It was so thick. Looking at your picture now yours looks thick. I like more liquified gravy for my sausage biscuits.
If there was too much sausage, perhaps you used more than 1/2 pound? If you’re guessing and not using a scale, it’s possible you added a little extra. The gravy is thickened but should not be like paste or anything (unless you did add too much sausage then the balance would be off). Another possibility is your gravy cooked too long and reduced too much, causing it to be thicker than expected. Regardless, I’m sorry this didn’t meet your expectations.
I did use a scale and measured everything exact. The taste was great, other than it was so thick that I just plopped a spoonful of sausage onto the biscuit lol! I must have cooked it too long
Yea you might have. 1 tablespoon flour for 1 cup milk really isn’t that much to make it as thick as you experienced, so my guess is it boiled too long.
Note: I’m commenting only on the biscuits, since I didn’t make the gravy.
I’ll be the first to admit, I prefer rolled-cut biscuits, but both types have their pros and cons, and drop biscuits are great because they’re fast and reliable. They’re hard to mess up.
That said, these are very good biscuits, indeed! They come together quickly, bake up quickly, and taste just fine. There are a lot of people out there who say, “I can’t make good biscuits” – this is the recipe for you. It’s cooking at its best: a few good ingredients, straightforward prep, and a nice bit of nosh at the end.
Thank you for the positive feedback! I prefer drop biscuits for breakfast because I don’t like to get up early and roll out dough LOL
I loved this. Made this morning, so delish!!!!
Oh good! Glad you enjoyed it for breakfast.