A skillet pie topped with buttery biscuits and filled with sausage, greens, and aromatics. The biscuits soften slightly in the steam and become almost creamy inside, propped up and golden on top. A complete dinner that comes together quickly on a weeknight.

Serves 2. 35 minutes, 15 at the stove.

About 960 calories a serving, 29 g protein, 102 g carbohydrate, 50 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in an 8-inch skillet over medium-high heat. Crumble 6 ounces sausage into the pan and cook, breaking it up as it browns, until it shows no pink, about 5 minutes. Chop half a medium onion and 2 cloves garlic finely, then stir them into the sausage and cook for 1 minute until fragrant.6 min
2. Add 4 ounces spinach or greens, stirring constantly until they wilt, about 2 minutes. Season with salt and pepper to taste. Spread the filling level in the skillet, pour 1/4 cup buttermilk over it, and nestle 4 biscuits across the top, leaving a little space between them.2 min
3. Transfer the skillet to a 400°F [200°C] oven and bake until the biscuits are golden and puffed, about 12 to 15 minutes. The biscuits are done when they are tan on top and feel firm when you press one lightly.14 min

Note Swap the sausage for crumbled ground beef or chicken if that is what you have. Leftovers keep covered in the fridge for two days and reheat gently in a 325°F [160°C] oven for ten minutes. Serve with a sharp vinegar slaw or simple green salad.