Biscuits And Gravy For One Recipes

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Steps:

• 1. Pre-heat the oven to 450 degrees (I do not wait for the oven to be fully heated. I just turn it on while I make the biscuits and put the pan in the oven while it continues to heat.)
• 2. Pour 1/3 cup of biscuit mix into a small bowl. Add a scant 2 tablespoon of water and mix with a fork just until combined. It is very important to use a fork for this step and not over mix the batter. Once it holds itself together and you see no dry spots, it's ready to go on the cookie sheet. (I have a small Pampered Chef baking stone I use for this) Place the biscuit on a cookie sheet and shape it a little with the fork.
• 3. Bake the biscuit for 11-13 minutes or until the top is golden brown.
• 4. For the gravy: Place 1 tablespoon of gravy mix and 1/3 cup water in a small microwave safe bowl. Whisk until smooth. Cover with some wax paper and microwave for 30 seconds. Whisk the gravy until all the lumps are gone and it starts to become a bit thicker. If it still seems too thin, microwave for another 15 seconds and whisk well. It will thicken upon standing, so I do this when there are a few minutes left on the biscuit timer to let it set up.
• 5. When the biscuit is done, put it on the plate with a scrambled egg and pour on the gravy! NOTE: You can use any brand of gravy mix you like, this is just the one that works for me.

Steps:

• Preheat the oven to 350 degrees F.
• For the gravy: Melt 2 tablespoons of the butter in a large ovenproof pot or Dutch oven over medium heat. Add the sausage and cook until the sausage is well browned, 4 to 5 minutes. Add the onion and celery and cook until softened, 3 to 4 minutes. Add the garlic and cook 1 minute more.
• Increase the heat to high and stir in the broth, scraping any browned bits from the bottom of the pot. Cook until the broth is almost entirely evaporated.
• Reduce the heat to medium and add the remaining 2 tablespoons butter. When melted, sprinkle the flour over the surface of the pot and cook, stirring constantly, 3 to 4 minutes. Stir in the milk and bring to a simmer, stirring frequently. Once the mixture simmers it should noticeably thicken. Stir in the chives and season with salt and pepper. Turn off the heat and cover the pot.
• For the biscuit topping: Whisk the flour, baking powder, salt and cayenne together in a medium bowl. Add the butter and rub it into the flour until the mixture resembles coarse meal. Make a well in the center of the ingredients and add the buttermilk and egg. Whisk the mixture slightly with a fork, then mix it into the flour mixture until evenly combined.
• Remove the lid from the pot and crumble the biscuit mixture evenly over the surface. Sprinkle with the cheese if using. Bake until the sauce is bubbling and the biscuits are set, 35 to 40 minutes. Cool 5 to 10 minutes before serving.