The best southern-style biscuits and gravy recipe features creamy sausage gravy served over one fluffy, homemade biscuit. Easy to make, this hearty meal can be ready in minutes.
Here's a classic Southern biscuits and sausage gravy recipe that we've created to serve one person. It's comfort food at its finest!
I grew up in the South and this biscuit with sausage gravy recipe is a scaled-down version of the one I grew up enjoying. From the flaky, buttery biscuit to the rich, creamy gravy - biscuits and gravy are a match made in foodie heaven!
What Are Biscuits and Gravy?
Biscuits and gravy are a popular breakfast dish commonly found in the Southern United States. It consists of soft biscuits covered in a thick white gravy made from sausage or meat drippings.
There are many ways to make homemade biscuits and gravy and this scaled-down version is my absolute favorite.
Why This Recipe Works
- Made with a tender biscuit: Hearty biscuits topped with creamy, spicy sausage gravy are a Southern staple. We wanted our biscuit to be sturdy enough to support the thick gravy while still being light and fluffy. Our biscuit recipe did not disappoint. It's tender and buttery and perfect with the sausage gravy.
- A flavorful gravy: The gravy is filled with flavor and seasoned perfectly. We chose to use a creole seasoning blend like Tony Chachere's in our gravy but you can use another brand of seasoning that contains the same or similar spices or make your own (see below).
- Single serving recipe: This recipe yields the perfect amount for one person. If you'd like to make a second biscuit with gravy, the recipe doubles well.
Ingredients
Ingredient Notes
To make a small batch of sausage gravy and one buttery biscuit, you will need:
For the sausage gravy
- Sausage: Use 2-ounces of pork sausage which is roughly ⅛ of a pound. Use the flavor you prefer; mild, medium, or seasoned. If you use seasoned pork, you might want to use less seasoning. My suggestion would be to taste the cooked pork and decide how much seasoning you'd like to use. The gravy can also be made with ground beef.
- Flour: Use all-purpose flour which helps to thicken the gravy. This recipe has not been tested with other types of flour.
- Milk: Use whole milk, 1%, 2%, or skim milk.
- Seasoning: I use Tony Chachere's Creole seasoning in our sausage gravy recipe. You can use a different brand of creole seasoning or use poultry seasoning instead. See below for our small batch creole seasoning recipe if you'd like to make your own seasoning blend.
For the biscuit
I've scaled down (again!) our popular drop biscuit recipe to yield one biscuit. It's a simple recipe and the biscuit comes together quickly. For convenience, you can use packaged refrigerator or freezer biscuits instead. Bake those according to the package directions.
- Flour: Use all-purpose flour.
- Baking powder: This ingredient helps the biscuit rise.
- Sugar and salt: These ingredients add flavor.
- Butter: Use cold, salted butter. Cold butter is the secret to making excellent biscuits. Cold butter creates steam as it melts in a hot oven. The steam from the melting butter expands between the layers of dough. This creates pockets of air that will give you a flaky biscuit.
- Milk: Use whole milk, 1%, 2%, or skim milk.
See below for ways to use leftover ingredients.
How To Make One Biscuit With Sausage Gravy
See the recipe box below for ingredient amounts and full recipe instructions.
To make the biscuit:
- Preheat the oven to 400°F (200 degrees C). Line a baking or cookie sheet with parchment paper or a Silpat sheet.
- In a medium-sized bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter that has been chopped into pieces into the dry ingredients. Working quickly using your fingers or a pastry blender, rub or cut the butter into the flour until it resembles coarse sand.
- Add the milk and stir just until the dough comes together.
- Using a large spoon, drop the biscuit dough onto the baking sheet.
- Bake until golden brown, about 10-12 minutes.
To make the sausage gravy:
- Heat a 10-inch skillet over medium high heat (put a few drops of water in the pan, when they evaporate, you know the pan is ready). Crumble the sausage into the pan, breaking up chunks with a spatula. Cook until the meat is crumbled and completely browned through.
- Add the flour and cook, stirring frequently for 1 minute. Stir in the milk. Cook, stirring constantly until the gravy is thick and bubbly, about 5 minutes.
- Stir in the seasoning and cook, stirring frequently for 30 seconds.
If the gravy gets too thick, stir in another tablespoon or so of milk to thin.
To assemble the biscuit and gravy:
To serve, slice the biscuit in half and put it in a bowl or on a plate. Spoon the sausage gravy over one biscuit half and top with the other biscuit half.
Expert Tips
- Gather your ingredients before beginning.
- I recommend preparing the biscuit first (not baking it). Place the biscuit in the oven while you start to brown the sausage.
- Because gravy can thicken incredibly fast, you will need to constantly stir the mixture. If your gravy looks lumpy, you may need to add an extra splash of milk.
Frequently Asked Questions
Since this is a single serving recipe, you probably won't have much leftover. If you do, store the biscuit and the gravy separately. Refrigerate the sausage gravy in an airtight container for up to 4 days. Reheat the gravy on the stovetop slowly until it's simmering. Reheat the biscuit in a preheated 350°F oven on a baking sheet covered with foil or parchment paper, for about 5 to 7 minutes or until heated through.
Yes! If you'd like to make extra, just double the ingredients. If you'd like to freeze sausage gravy, store it in a freezer-safe zipper bag or container. Defrost in the refrigerator and reheat on the stovetop until it's simmering. Sausage gravy can be frozen for up to 3 months.
If your sausage gravy won't thicken it might be because it hasn't cooked long enough or you don't have enough flour in the gravy. Some brands of sausage contain more fat than others and if your sausage has more fat, you may need to add more flour.
Here's our recipe for a small batch of creole seasoning. You won't use all of it in this biscuits and gravy recipe but store the spice blend in an airtight container in your pantry and use it on chicken, seafood, or beef. We also use creole seasoning in our red beans and rice, crawfish pasta, and shrimp creole recipes.
1-½ tablespoons paprika
1 tablespoon salt
1 tablespoon garlic powder
½ tablespoon black pepper
½ tablespoon onion powder
½ tablespoon cayenne pepper
½ tablespoon dried oregano
½ tablespoon dried thyme
Store in an airtight container in the pantry.
Serving Suggestions
Although one biscuit with sausage gravy is a hearty meal in itself, you might like to enjoy any of these single serving or small batch dishes with yours:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this biscuit and gravy recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Sausage: Breakfast Casserole, Tortellini Soup, Zuppa Toscana, Pork Stir Fry, Unstuffed Cabbage Rolls
- Milk: Coffee Cake, Flan, Shepherd's Pie, Corn Muffins, Pancakes
- Creole seasoning: Gumbo, Crawfish Beignets, Red Beans and Rice, Crawfish Pasta, Shrimp Creole
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this biscuit with 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 With Sausage Gravy For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- silpat or parchment paper
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 * see notes
Instructions
Make the biscuit
- Preheat the oven to 400°F (200 degrees C). Line a baking or cookie sheet with parchment paper or a Silpat sheet.
- In a medium-sized bowl, whisk together flour, baking powder, sugar, and salt.
- Add the pieces of cold butter into the dry ingredients. Working quickly using your fingers or a pastry blender, rub or cut the butter into the flour until it resembles coarse sand.
- Add the milk and stir just until the dough comes together.
- Using a large spoon, drop the biscuit dough onto the baking sheet.
- Bake until golden brown, about 10-12 minutes.
Make the sausage gravy
- Heat a 10-inch skillet over medium high heat (put a few drops of water in the pan, when they evaporate, you know the pan is ready). Crumble the sausage into the pan, breaking up chunks with a spatula. Cook until the meat is crumbled and completely browned through.
- Add the flour and cook, stirring frequently for 1 minute. Stir in the milk. Cook, stirring constantly until the gravy is thick and bubbly, about 5 minutes.
- Stir in the seasoning and cook, stirring frequently for 30 seconds.If the gravy gets too thick, stir in another tablespoon or so of milk to thin.
To assemble
- Slice the biscuit in half and put it in a bowl or on a plate. Spoon the sausage gravy over one biscuit half and top with the other biscuit half.
Notes
- Gather your ingredients before beginning.
- I recommend preparing the biscuit first (not baking it). Place the biscuit in the oven while you start to brown the sausage.
- Because gravy can thicken incredibly fast, you will need to constantly stir the mixture. If your gravy looks lumpy, you may need to add an extra splash of milk.
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.
Phyllis C. says
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.
thadeus says
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.
Virginia says
Great little breakfast from a GRITS!
J. Hegyi says
Makes GREAT S.O.S., using hamburger or ground beef.