Texas biscuits from the box split and loaded with a quick sausage gravy, built on buttermilk and roux. This shelf gives you a weeknight shortcut to the classic breakfast-for-dinner: just brown sausage, thicken the pan drippings, and pour over warm biscuits.

Serves 2. 25 minutes, 15 at the stove.

About 350 calories a serving, 8 g protein, 36 g carbohydrate, 20 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]. Bake the biscuits according to package directions while you make the gravy.
2. Crumble 1/2 pound sausage into a large skillet over medium heat and cook, breaking it into small pieces as it browns, about 5 minutes, until no pink remains; set aside.5 min
3. Add 2 tablespoons butter to the sausage drippings in the skillet over medium heat. Sprinkle 2 tablespoons flour over the fat and stir constantly for 1 minute to make a roux, cooking out the raw flour taste.
4. Pour in 1 cup buttermilk slowly while whisking to avoid lumps. Stir in the cooked sausage, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Simmer for 2 minutes until the gravy thickens to coat the back of a spoon.2 min
5. Split the warm biscuits in half and place on plates. Pour the sausage gravy over the open biscuits and serve at once.

Note Swap bulk sausage for breakfast sausage patties, crumbled. The gravy keeps in the fridge for two days and reheats gently with a splash of milk. Serve with a side salad or quick pickled vegetables to balance the richness.