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This single serve Biscuit and Gravy recipe is a classic Southern dish made for one, featuring a flaky homemade biscuit topped with rich, creamy sausage gravy. This scaled-down version delivers all the flavor of the traditional dish in a perfectly portioned serving. It’s ideal for a hearty breakfast and can easily be doubled to serve two.
If you love biscuits and gravy, be sure to try our other small batch biscuit recipes: flavorful Drop Biscuits, rich and buttery Butter Swim Biscuits, cheesy Cheddar Biscuits, and herb-infused Buttermilk Biscuits.
Why You’ll Love This Recipe
- Easy to Make: A straightforward recipe that’s simple to follow.
- Quick: Ready in under 30 minutes.
- Flexible Ingredients: Made with pantry staples, so it’s easy to adapt if needed.
- Scalable: Want to make biscuits and gravy for two? This recipe doubles with ease.
Biscuits and gravy is a classic comfort food made with tender, flaky biscuits topped with rich, creamy sausage gravy. It’s a hearty, satisfying dish that’s perfect for breakfast or brunch.
This single serving recipe is great for anyone cooking for one, giving you just the right amount without leftovers. If you’d like to make two servings, it’s easy to double. Whether you’re making it for yourself or sharing, this homemade biscuits and gravy recipe is a delicious way to start the day.
Ingredients
If you have any ingredients leftover from this biscuit with sausage gravy recipe, check out our Leftover Ingredients Recipe Finder.
For the Sausage Gravy:
- Sausage: You’ll need 2 ounces of pork sausage (about 1/8 of a pound). Use mild, medium, or seasoned sausage based on your preference. You can also substitute ground beef if preferred. Leftover sausage can be used in recipes like Sausage Dressing, Breakfast Casserole, or Tortellini Soup.
- Flour: Stick with all-purpose flour—it’s essential for thickening the gravy. This recipe hasn’t been tested with alternative flours.
- Milk: Any type of milk works, whether it’s whole, 2%, 1%, or skim. Use what you have on hand.
- Seasoning: Season the gravy with homemade Creole seasoning or a store-bought brand like Tony Chachere’s. You can also use poultry seasoning or another Creole blend.
For the Biscuit:
This recipe uses a scaled-down version of our popular drop biscuit recipe to yield a single biscuit. For convenience, you can also use store-bought refrigerated or frozen biscuits and bake them according to the package instructions.
- Flour: Use all-purpose flour for the best results.
- Baking Powder: This ingredient helps the biscuit rise and creates a fluffy texture.
- Sugar and Salt: Both enhance the biscuit’s flavor.
- Butter: Cold, salted butter is key. When the butter melts during baking, it releases steam, creating air pockets that make the biscuit light and tender.
- Milk: Milk binds the dough and adds richness. For a dairy-free option, use almond or oat milk.
Recipe Variations
Here are a few ways to customize your biscuit with gravy to suit your taste:
- Cheesy Biscuit: Add shredded cheddar cheese to the biscuit dough.
- Spicy Gravy: Stir in chopped jalapeños or a splash of hot sauce.
- Herb-Infused Flavor: Mix fresh rosemary or thyme into the gravy.
How To Make One Biscuit With Gravy
These step-by-step photos and instructions help you visualize how to make this easy sausage gravy and biscuit recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Biscuit Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a Silpat sheet.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter (cut into small pieces) to the bowl. Use your fingers or a pastry blender to quickly work the butter into the flour until it resembles coarse sand.
- Pour in the milk and gently stir until the dough just comes together.
- Using a large spoon, drop the biscuit dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the biscuit is golden brown.
Sausage Gravy Instructions:
- Heat a 10-inch skillet over medium-high heat. To check if the skillet is ready, add a few drops of water; when they evaporate, the pan is hot enough. Crumble the sausage into the skillet and use a spatula to break it into smaller pieces. Cook until the sausage is fully browned.
- Sprinkle the flour over the sausage and stir frequently for 1 minute. Gradually stir in the milk. Cook, stirring constantly, until the gravy thickens and becomes bubbly, about 5 minutes.
- Add the seasoning and stir for another 30 seconds.
Pro Tip: If the gravy becomes too thick, stir in an extra tablespoon of milk to adjust the consistency.
Assembling the Biscuit with Gravy:
- Slice the biscuit in half and place it in a bowl or on a plate.
- Spoon the sausage gravy over one half of the biscuit, then top with the other half. Serve warm.
Expert Tips
- Prep Ahead: Gather and measure all your ingredients before starting. This helps the cooking process go smoothly.
- Biscuit Timing: Mix the biscuit dough first so it’s ready to bake. Put it in the oven just as you start browning the sausage, so everything finishes around the same time.
- Gravy Care: Stir the gravy continuously to prevent it from thickening too quickly. If it becomes lumpy, add a little milk and stir to smooth it out.
Serving Suggestions
Any of these sides would go great with your biscuit and gravy.
- Hash Browns: Classic comfort food that pairs perfectly with this hearty dish.
- Guacamole Salad: Adds a fresh and vibrant touch to the meal.
- Frittata: A flavorful option to round out your brunch. Customize with vegetables, cheese, or leftover sausage for added protein and flavor.
Frequently Asked Questions
Yes, you can use refrigerated or frozen biscuits. Bake them according to the package instructions.
Add a tablespoon of milk at a time, stirring well, until you reach your desired consistency.
Yes, this recipe doubles easily to make biscuits and gravy for two. Adjust ingredient amounts accordingly.
The biscuit can be stored in an airtight container at room temperature for up to 2 days. The gravy should be refrigerated in an airtight container and reheated in a skillet over low heat, adding a splash of milk if needed to thin it.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single biscuit with a small batch of sausage gravy or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Biscuit And Gravy For One
Equipment
Ingredients
For the Biscuit
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon sugar
- ¼ teaspoon salt
- 1 ½ tablespoons cold butter -cut into small pieces
- ¼ cup milk
For the Sausage Gravy
- 2 ounces ground pork sausage
- ½ tablespoon all-purpose flour
- ½ cup milk
- ⅛ teaspoon creole seasoning (Use our homemade Creole Seasoning recipe or pre-made creole seasoning)
Instructions
Biscuit Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a Silpat sheet.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter (cut into small pieces) to the bowl. Use your fingers or a pastry blender to quickly work the butter into the flour until it resembles coarse sand.
- Pour in the milk and gently stir until the dough just comes together.
- Using a large spoon, drop the biscuit dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the biscuit is golden brown.
Sausage Gravy Instructions
- Heat a 10-inch skillet over medium-high heat. To check if the skillet is ready, add a few drops of water; when they evaporate, the pan is hot enough. Crumble the sausage into the skillet and use a spatula to break it into smaller pieces. Cook until the sausage is fully browned.
- Sprinkle the flour over the sausage and stir frequently for 1 minute. Gradually stir in the milk. Cook, stirring constantly, until the gravy thickens and becomes bubbly, about 5 minutes.
- Add the seasoning and stir for another 30 seconds.Pro Tip: If the gravy becomes too thick, stir in an extra tablespoon of milk to adjust the consistency.
Assembling the Biscuit with Gravy
- Slice the biscuit in half and place it in a bowl or on a plate.
- Spoon the sausage gravy over one half of the biscuit, then top with the other half. Serve warm.
Notes
- Prep Ahead: Gather and measure all your ingredients before starting. This helps the cooking process go smoothly.
- Biscuit Timing: Mix the biscuit dough first so it’s ready to bake. Put it in the oven just as you start browning the sausage, so everything finishes around the same time.
- Gravy Care: Stir the gravy continuously to prevent it from thickening too quickly. If it becomes lumpy, add a little milk and stir to smooth it out.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The biscuit is awesome!! I’m so happy to have this recipe. It required a little longer in the oven, but that’s just my oven. Your recipe is perfect!
Can’t wait to make the gravy for it next time! But it’s delicious on its own even without gravy.
Thank you. I’m so happy you enjoyed it.
I make this with hot Italian sausage and leave out the seasoning. Possibly the best B&G recipe I have ever used.
I use this recipe when out camping with great results.
This is really GOOD! I usually double the gravy… YUM!
You can’t go wrong with a little extra gravy. I’m so glad you enjoyed the recipe.
The biscuits are great but sometimes I am just not up to making them so I put this gravy over toast and it is so yummy. I think it is the creole seasoning that takes it up a notch. I sometimes double the recipe so I have leftovers.
I have enjoyed Biscuits and Gravy for years. This simple recipe with the Cajun spices made it that much better. I cheated and used Red Lobster biscuit mix (divide the recipe by 5 for two biscuits). Totally yummy. Great comfort food.
Great little breakfast from a GRITS!
Makes GREAT S.O.S., using hamburger or ground beef.