Shelf biscuits meet a fast pan gravy built on sausage, buttermilk, and flour. This is the weeknight shortcut to a warming dinner that comes together in under thirty minutes with little fuss.

Serves 2. 25 minutes, 20 at the stove.

About 310 calories a serving, 7 g protein, 36 g carbohydrate, 15 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown 1/2 pound ground sausage, breaking it into small pieces as it cooks, until no pink remains, about 5 minutes. Drain excess fat if needed.5 min
2. Sprinkle 2 tablespoons flour over the sausage and stir to coat, cooking for 1 minute until the flour is no longer raw and begins to stick to the meat.1 min
3. Pour in 1 cup buttermilk slowly, stirring constantly to avoid lumps, and continue stirring until the gravy thickens, about 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, taste, and adjust.3 min
4. While the gravy simmers, heat the biscuits according to the package directions, usually 12 to 15 minutes in a 375°F [190°C] oven.
5. Split the warm biscuits and arrange them on two plates, then ladle the sausage gravy over the top and serve at once.

Note Swap ground sausage for crumbled bacon or finely diced ham if you prefer. Leftover gravy keeps in the fridge for three days and reheats gently over low heat with a splash of milk. Serve with a simple green salad or steamed greens on the side to balance the richness.