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This single serving Biscuits and Gravy recipe features a flaky homemade biscuit topped with rich, creamy sausage gravy. It’s a classic Southern breakfast scaled down for one, with all the flavor of the original. Easily doubles to serve two.
Featured Comment
“Loved this recipe! Made it this morning for Mother’s Day.”
– Brandi
Why You’ll Love This Recipe
- Simple to Make: Clear, easy-to-follow steps.
- Quick: Ready in under 30 minutes.
- Made with Pantry Staples: Uses ingredients you likely have on hand.
- Scales Easily: Double the recipe to make enough for two.
What I love most about this single serving biscuits and gravy recipe is how it transforms a simple morning into something special. One buttery, flaky biscuit smothered in a rich, peppery sausage gravy—it’s warm, filling, and deeply satisfying. Every bite delivers that classic Southern comfort I grew up with, made from scratch with just a handful of ingredients.
This is my go-to when I want a comforting, homemade breakfast that feels like a treat. It’s perfectly portioned for one, so there’s no need to store leftovers. Whether it’s a slow weekend or a quiet weekday morning, this recipe always hits the spot.
If you love biscuits and gravy, try our other quick biscuit recipes: small batch drop biscuits, small batch butter swim biscuits, small batch cheddar biscuits, and herb-infused, small batch buttermilk biscuits.
Ingredients
If you have any ingredients leftover from this biscuit with sausage gravy recipe, check out our Leftover Ingredients Recipe Finder.
- 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 small batch sausage dressing, breakfast casserole for one, or single serving tortellini soup.
- Seasoning: Season the gravy with homemade creole seasoning or a store-bought brand like Tony Chachere’s. You can also use poultry seasoning or a dash of garlic powder, onion powder, salt, and cayenne pepper or paprika.
This recipe uses a scaled-down version of our popular small batch 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.
See recipe card below for a full list of ingredients and measurements.
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 photos and instructions help you visualize how to make this easy sausage gravy and biscuit recipe. See the recipe card 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.
- Small Batch Hash Browns: Classic comfort food that pairs perfectly with this hearty dish.
- Single Serving Guacamole Salad: Adds a fresh and vibrant touch to the meal.
- A Single 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.
Joanie, as usual this was so delicious. It’s been ages since I’ve had biscuits and gravy. Yesterday I cooked down a pork shoulder to make pulled pork. Then I rendered the fat to get some lard. And your recipe told me exactly what to do with the leftover cracklins. This was so simple and so good I’ll be making it more often. And I always keep a jar of your Creole seasoning in the pantry. Thank you Joanie
Thank you so much for this wonderful comment! I love hearing how you used the rendered lard and cracklins—what a fantastic way to bring even more flavor to the dish. I’m so glad the recipe brought back a favorite for you, and it means a lot to know you keep the Creole seasoning on hand too. Thank you for sharing your experience—it truly made my day!
Loved this recipe! Made it this morning for Mother’s Day. I wish I could post a picture of it!! Super easy. I doubled it, and turned them into mini-drop biscuits with the gravy! I’ll have to go back to save the creole recipe, but I had SlapYoMama on hand and used it along with more pepper. Will make this again!
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.