A biscuits-and-gravy dinner built on frozen buttermilk biscuits that brown in the oven while you brown sausage and make cream gravy on the stovetop. Quick, warm, and a good answer to a tired night.

Serves 2. 25 minutes, 15 at the stove.

About 990 calories a serving, 37 g protein, 107 g carbohydrate, 49 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Set four biscuits on a sheet pan and slide into the oven; they will bake until golden and puffed, about 15 minutes.
2. While the biscuits bake, warm 1 tablespoon oil in a large skillet over medium-high heat. Crumble 1/2 pound ground sausage into the pan and cook, stirring often, until the sausage is browned and no pink remains, about 5 minutes; you will pour off the drippings for the gravy.
3. Pour off all but 2 tablespoons of the drippings into the pan with the sausage. Sprinkle 2 tablespoons flour over the sausage and stir to coat; let it cook for 1 minute to toast the flour.
4. Pour 1/2 cup buttermilk into the pan slowly while stirring to break up any lumps. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer the gravy over medium heat until it thickens enough to coat the back of a spoon, about 3 minutes; watch for the biscuits.3 min
5. Split each biscuit and set two halves on each plate. Spoon the hot sausage gravy over the biscuits and serve at once.

Note Swap ground turkey for sausage if you prefer. Leftover gravy keeps three days refrigerated and reheats gently over low heat with a splash of buttermilk. Serve with a simple salad or slaw, or make it a light breakfast with scrambled eggs on the side.