Buttermilk biscuits from the shelf become a quick supper when split and smothered in a sage-scented sausage gravy. This is the kind of comfort that takes twenty minutes and asks almost nothing of you.

Serves 2. 20 minutes, 12 at the stove.

About 350 calories a serving, 8 g protein, 36 g carbohydrate, 20 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F (200°C) and bake the biscuits according to the package directions; your job while they bake is to make the gravy.
2. Crumble 1/2 pound of sausage into a skillet over medium-high heat, breaking it into small pieces as it cooks until no pink remains, about 5 to 7 minutes.7 min
3. Sprinkle 2 tablespoons of flour over the sausage, stir well, and cook for one minute until it smells nutty, then pour in 1 cup of buttermilk and whisk to smooth out lumps.
4. Bring the gravy to a simmer, then lower the heat and cook until it thickens enough to coat the back of a spoon, about 3 to 5 minutes; taste and season with salt and pepper.5 min
5. Split the warm biscuits and place 2 halves on each plate, then spoon the sausage gravy generously over the top.

Note Swap bulk sausage for ground beef if you prefer. Leftovers keep in the fridge for three days and reheat gently in the microwave. Serve with a sharp pickle or hot sauce on the side to cut the richness.