When the only shelf ingredient is biscuits, let them anchor a quick gravy and toast. These frozen ones warm quickly and drink up a savory sauce built from pantry staples, turning tired ingredients into a meal that feels like comfort.

Serves 2. 25 minutes, 15 at the stove.

About 1800 calories a serving, 72 g protein, 167 g carbohydrate, 92 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400 degrees F [200 C]. Split 6 biscuits and lay them cut-side up on a baking sheet, then place in the oven to warm while you make the gravy.
2. Crumble 1 pound ground beef into a large skillet over medium-high heat. Break it into small pieces with a wooden spoon, stirring often, until no pink remains, about 4 minutes. While it cooks, dice 1/2 medium onion and mince 1 clove garlic.
3. Push the beef to the side, add 3 tablespoons butter to the pan, then add the onion and garlic. Cook, stirring, until fragrant, about 1 minute.
4. Sprinkle 2 tablespoons flour over the beef and vegetables, stir to coat, and cook for 1 minute until the raw flour smell fades. Pour in 2 cups milk while stirring constantly to avoid lumps. Simmer until the gravy thickens, about 3 minutes.3 min
5. Season the gravy with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and check the biscuits; they should be warm and lightly golden.
6. Arrange the warm biscuit halves on two plates, spoon the beef gravy over them, and serve at once.

Note Swap ground beef for ground sausage if you have it on hand. Leftovers keep refrigerated for two days; reheat gently with a splash of milk to loosen the gravy. Serve with a simple green salad or a steamed vegetable on the side to round out the meal.