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Craving Southern comfort without the leftovers? Our single serving Biscuit and Gravy recipe delivers! This scaled-down version of the classic dish features rich, savory homemade sausage gravy and a fluffy biscuit, perfect for a delightful breakfast for one or cozy brunch for two. This individual biscuits and gravy recipe is sure to bring a smile to your face, all with the convenience of a single serving size.
If you’re a fan of biscuits and gravy, you’re sure to enjoy our other biscuit recipes: easy Drop Biscuits bursting with flavor, buttery and rich Butter Swim Biscuits, and the delightfully herb-filled Buttermilk Biscuits.
Why You’ll Love This Biscuit And Gravy Recipe
- Simple: The recipe is simple and straightforward.
- Quick: Ready in less than 30 minutes, it’s perfect for those sudden biscuit cravings.
- Versatile: The ingredients are common pantry items, making substitutions easy.
- Scalable: Love it so much you want more? This recipe doubles effortlessly.
What Are Biscuits and Gravy?
Biscuits and gravy is a classic American dish consisting of soft biscuits smothered in rich, creamy gravy. When sausage gets added to the mix, the dish becomes Biscuits with Sausage Gravy—a hearty meal that’s satisfying and full of flavor.
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: For this recipe, you’ll need 2 ounces of pork sausage, about 1/8 of a pound. Choose your preferred flavor: mild, medium, or seasoned. If opting for seasoned pork, consider reducing additional seasoning. Taste the cooked pork to gauge how much more, if any, seasoning is needed. Alternatively, ground beef can be used for the gravy. If you have any sausage leftover, consider using it in Sausage Dressing, Breakfast Casserole, or Tortellini Soup.
- Flour: Stick to all-purpose flour as it’s crucial for thickening the gravy. Note that this recipe hasn’t been tested with other flour types.
- Milk: Any type of milk works well – whole, 1%, 2%, or skim. Choose based on your preference.
- Seasoning: Use either homemade Creole seasoning or use a brand like Tony Chachere’s Creole seasoning in this sausage gravy recipe. Feel free to substitute with another creole or poultry seasoning. If you’re interested in creating your own blend, check out our small batch creole seasoning recipe below.
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 for this recipe.
- Baking Powder: This is essential for helping the biscuit to rise and become fluffy.
- Sugar and Salt: Both of these add depth and enhance the overall flavor of the biscuits.
- Butter: The key is to use cold, salted butter. The secret to excellent biscuits lies in the cold butter, which, when it melts in the oven, creates steam. This steam then forms air pockets within the dough layers, leading to delightfully flaky biscuits.
- Milk: It’s used to add a creamy texture to the gravy. If you’re looking for a dairy-free alternative, almond or oat milk are great options.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Feeling adventurous? This recipe is a great base to add your own flair.
- Cheesy: Mix cheddar into the biscuit dough.
- Spicy: Add chopped jalapeños or hot sauce into the gravy.
- Herb-Infused: Mix in fresh rosemary or thyme for an earthy touch.
How To Make A Biscuit With Sausage Gravy
These step-by-step photos and instructions help you visualize how to make this recipe. 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 simple 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.
Pro Tip: If the gravy gets too thick, stir in another tablespoon or so of milk to thin.
To assemble the biscuit with 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
- Prep Ahead: Assemble all your ingredients before you start cooking to make the process seamless.
- Biscuit Timing: Prepare your biscuit dough first and have it ready to bake. Pop it into the oven as you begin browning the sausage for perfect timing.
- Gravy Watch: Keep a close eye on your gravy, stirring continuously to avoid quick thickening. If it turns lumpy, a small addition of milk can smooth things out.
Serving Suggestions
When you have something as delicious as this, the sides should complement rather than overwhelm.
- Fresh Fruit: A light, fresh contrast to the rich gravy.
- Hash Browns: Because more comfort food is never a bad thing.
- Guacamole Salad: Adds a freshness to the meal.
- Frittata: Elevate your brunch game by pairing this biscuit with sausage gravy alongside a flavorful frittata. Loaded with veggies, cheese, or even some leftover sausage, a frittata makes an excellent companion dish, adding protein and more layers of taste to your meal.
Frequently Asked Questions
Even though this is a single serving recipe, if you find yourself with leftovers, here’s how to store them. Keep the biscuit and gravy in separate containers. Seal the sausage gravy in an airtight container and refrigerate for up to 4 days. To reheat, warm the gravy over low heat on the stovetop until it simmers. For the biscuit, reheat in a 350°F oven on a baking sheet lined with foil or parchment paper for about 5 to 7 minutes, or until fully warmed.
This recipe is easy to scale up—simply double the quantities of all ingredients. If you’re interested in freezing the sausage gravy, use a freezer-safe bag or container. To reheat, thaw it in the refrigerator first and then warm it on the stovetop until it reaches a simmer. The gravy can be frozen for a maximum of 3 months.
If you’re facing issues with the gravy not thickening, there are a couple of potential reasons. One possibility is that the gravy hasn’t been cooked long enough. Another is that you may need to add more flour. The fat content in sausages can vary by brand, so if you’re using a sausage with higher fat content, consider adding extra flour to achieve the desired thickness.
Ground turkey or even a plant-based meat substitute works well.
Yes, but homemade will give the best flavor and texture.
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:
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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
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.Pro Tip: 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
-
- Prep Ahead: Assemble all your ingredients before you start cooking to make the process seamless.
-
- Biscuit Timing: Prepare your biscuit dough first and have it ready to bake. Pop it into the oven as you begin browning the sausage for perfect timing.
-
- Gravy Watch: Keep a close eye on your gravy, stirring continuously to avoid quick thickening. If it turns lumpy, a small addition of milk can smooth things 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.
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.