These Texas biscuits split into tender layers when topped with a quick sausage gravy, making a warm, filling dinner when you need something hot and filling fast. The biscuits go from shelf to table in the time it takes the gravy to cook.

Serves 2. 25 minutes, 15 at the stove.

About 1170 calories a serving, 27 g protein, 152 g carbohydrate, 51 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Peel and mince 2 cloves garlic. Melt 2 tablespoons butter in a small pot over medium-low heat, stir in the garlic, and warm until fragrant, about 1 minute.
2. Arrange 6 biscuits on a baking sheet and bake until golden and warm, about 12 minutes. While they bake, crumble 1/2 pound pork sausage into a skillet over medium-high heat, break it up with a spoon, and cook until no pink remains, about 5 minutes.12 min
3. Sprinkle 1 tablespoon flour over the sausage and stir to coat, cooking for 1 minute. Pour in 1 cup milk, stirring often, and simmer until the gravy thickens, about 3 minutes.3 min
4. Season the gravy with 1/4 teaspoon salt and 1/4 teaspoon pepper. Split the warm biscuits and arrange them on two plates, then spoon the garlic butter over each biscuit and top with the sausage gravy.

Note Swap the sausage for crumbled bacon if you have it. Leftovers keep for two days, reheated in a skillet. Serve with a green salad or steamed greens on the side to round out the meal.