Ultimate Small Batch Biscuits and Gravy For Two: A Hearty Weekend Breakfast

Imagine a slow, serene Sunday morning. The house is quiet, and the enticing aroma of freshly baked goods begins to waft through the air. You’re craving something truly comforting, deeply satisfying, and perfectly portioned just for you and your favorite person. Look no further than this delightful recipe for Biscuits and Gravy For Two! This isn’t just any breakfast; it’s an experience featuring perfectly baked small batch buttermilk biscuits, generously smothered in a rich, savory small batch sausage gravy. It’s the quintessential Southern comfort food, reimagined for a more intimate setting, ensuring every bite is as fresh and delicious as possible without any unnecessary leftovers. This recipe is designed to bring warmth and joy to your table with minimal fuss.

Biscuits and Gravy For Two on a white plate

What truly defines your ideal lazy Sunday morning breakfast? For many, it’s a moment to indulge, to slow down, and to savor a meal that’s a bit more special than a weekday rush. While some might opt for classic pancakes or fluffy waffles, my ultimate guilty pleasure breakfast (aside from a decadent small chocolate cake, of course!) is undoubtedly homemade Biscuits and Gravy for Two. This beloved dish transforms an ordinary morning into a comforting culinary escape.

There’s an undeniable magic in the combination: tender, flaky buttermilk biscuits serving as the perfect, absorbent canvas for a luscious, well-seasoned sausage gravy. It’s the kind of stick-to-your-ribs meal that warms you from the inside out, making it an ideal choice for a cozy weekend, a chilly morning, or any time you need a dose of Southern comfort. The contrast between the pillowy biscuit and the rich, creamy gravy is simply irresistible.

However, as much as I adore this classic, it’s a special occasion breakfast for a reason. Its inherent richness makes it a treat rather than an everyday staple. I vividly recall a vacation to Tennessee years ago where the hotel served Southern biscuits and gravy every single day. By Day Three, even my enduring love for this dish had been tested! That experience reinforced my belief that moderation, or in this case, a perfectly portioned small batch recipe, is key to truly appreciating its decadent charm. Instead of a daily indulgence, I find myself eagerly anticipating making this delightful duo at home every few months, making it a cherished weekend ritual.

Our Biscuits and Gravy For Two recipe yields six perfectly sized buttermilk biscuits, which are then generously blanketed with my acclaimed small batch sausage gravy recipe for 2. It’s the ultimate breakfast for two, perfectly enjoyed during those serene weekend moments when you’re unwinding with a comforting beverage like a Mexican Mocha or your favorite coffee. This recipe strikes the ideal balance, offering ample satisfaction without the overwhelming quantity of a full-sized batch, minimizing waste and maximizing freshness.

To make your morning even more leisurely and the preparation even faster, we’ve incorporated a clever shortcut: you can prepare the biscuit dough using a food processor. This method significantly speeds up the process, achieving a perfectly cut-in butter texture in mere seconds, similar to how I create my quick and easy small pie crust. And because I’m definitely not a morning person who enjoys elaborate dough handling, I’ve embraced the art of freeform biscuits. Instead of the traditional rolling and cutting I might use for my small batch biscuits, these are simply shaped by hand. While some culinary purists may consider this a minor deviation from biscuit orthodoxy, rest assured, these freeformed beauties remain incredibly buttery, tender, and utterly delicious. The rustic charm only adds to the homemade appeal and makes the process even more approachable.

Biscuits and Gravy For Two on white plate with green linen

Essential Ingredients for Perfect Small Batch Biscuits and Gravy

Crafting the ultimate homemade Biscuits and Gravy for two requires a handful of simple, high-quality ingredients. Each plays a crucial role in developing the rich flavors and delightful textures that make this Southern dish so incredibly special. Here’s a detailed look at what you’ll need to create this comforting breakfast:

All-Purpose Flour: This foundational ingredient serves a dual purpose. For the biscuits, it provides the essential structure that holds the dough together, resulting in a tender crumb. In the gravy, flour acts as a crucial thickening agent, forming a roux that creates that luxuriously smooth and creamy consistency we all crave.
Baking Powder: This is the primary leavening agent responsible for those wonderfully fluffy, sky-high biscuits. While the amount might seem generous for a small batch, trust the process – it’s perfectly calibrated to give your homemade biscuits maximum lift and an airy, light texture.
Baking Soda: Working in conjunction with the baking powder, baking soda reacts specifically with the acidic buttermilk. This chemical reaction creates additional carbon dioxide bubbles, contributing to an even lighter, more tender biscuit with an enhanced, flaky rise. It’s a key player in achieving that signature biscuit texture.
Salt: A critical flavor enhancer for both components of this dish. Without adequate salt, both the biscuit dough and the gravy can taste surprisingly bland, flat, and uninspired. It brings out the inherent flavors of the other ingredients, creating a balanced and savory profile that truly makes the dish sing.
Cold Unsalted Butter: The secret to truly flaky, tender biscuits. Cold butter, cut into small pieces and incorporated into the flour, creates pockets of steam as it melts in the oven. This steam separates the layers of dough, resulting in those coveted flaky layers. Using unsalted butter allows you to control the total salt content of your recipe more precisely.
Cold Buttermilk: Absolutely essential for both unparalleled flavor and critical moisture in these biscuits. Buttermilk’s acidity tenderizes the gluten in the flour, resulting in a more tender biscuit, and its distinctive tangy flavor is irreplaceable. For this authentic recipe, there is no recommended substitute for genuine buttermilk if you want to achieve the true taste and texture of Southern biscuits.
Ground Pork Sausage: The undisputed star of the gravy, providing a rich, savory, and satisfying base. Opt for a good quality ground pork sausage, often found in tubes. I personally love using either original flavor for a classic taste or a mild maple-flavored sausage for a subtle hint of sweetness that beautifully complements the savory notes.
Diced Onion: While optional for some, a small amount of finely diced white or yellow onion adds an extra layer of aromatic depth and flavor to your breakfast gravy, elevating its complexity beyond just sausage. It adds a subtle sweetness and pungent note that rounds out the savory profile.
Whole Milk: For the creamiest, most flavorful gravy, whole milk is the superior choice. Its higher fat content contributes to a richer mouthfeel and a more luxurious texture compared to lower-fat milk alternatives. Ensure it’s at room temperature for smoother incorporation into the roux, helping to prevent lumps.
Worcestershire Sauce: Just a touch of this savory condiment works wonders. Its umami-rich, slightly acidic profile helps to cut through the richness of the gravy, adding a layer of complexity and preventing it from tasting overly heavy or one-dimensional. If you don’t have Worcestershire sauce on hand, a tiny squeeze of fresh lemon juice can provide a similar brightening effect.

Since you’ll likely have extra buttermilk after making these delicious biscuits, don’t let it go to waste! Explore my other fantastic recipes using buttermilk, including my incredibly fluffy waffles for two and rich chocolate waffles, both fantastic breakfast classics that make the most of this versatile ingredient. You’ll find plenty of ways to use up that leftover buttermilk!

Step-by-Step Guide: How To Make Biscuits and Gravy for Two

Creating this comforting breakfast from scratch is simpler than you might think, especially with our streamlined approach. Follow these detailed steps to make perfect homemade biscuits and gravy for two, ensuring a delicious and satisfying meal:

Prepare the Biscuit Dough (Food Processor Method): Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or a silicone baking mat. In the bowl of your food processor, combine the all-purpose flour, baking powder, baking soda, and salt. Add the cold butter, cut into 8 small pieces. Pulse the mixture in short bursts (about 8-10 pulses) until the butter is cut into the flour, resembling small pebbles or coarse crumbs of varying sizes. This technique is crucial for achieving flaky biscuits.
Incorporate the Buttermilk: Pour the cold buttermilk into the food processor. Pulse again, just until a shaggy dough begins to form and is no longer crumbly. Be careful not to overmix, as this can overdevelop the gluten and lead to tough biscuits. Alternatively, if you prefer to make the dough by hand, add the dry ingredients to a large bowl, cut in the butter with a pastry cutter or your fingertips until crumbly, then stir in the buttermilk with a spoon until just combined.
Shape and Bake the Biscuits: Gently turn the dough out onto a lightly floured surface. Avoid kneading excessively. Divide the dough into 6 equal pieces. Using your hands, gently shape each piece into a rustic biscuit, about 1-inch thick. The freeform style is easy and charming. Place the shaped biscuits onto your prepared baking sheet, leaving a little space between them. Bake for 15-17 minutes, or until the tops are beautifully golden brown and the biscuits are puffed and cooked through.
Prepare the Sausage Gravy While Biscuits Bake: This is where timing is key! While your biscuits are in the oven, start on the gravy so everything is hot and fresh simultaneously. Heat a large skillet (cast iron works wonderfully) over medium heat until hot. Add the ground pork sausage and finely diced onion, breaking up the sausage with a spoon. Cook until the sausage is no longer pink and the onion is softened, typically 5-8 minutes, ensuring it’s thoroughly cooked.
Create the Roux: Once the sausage is cooked through, use a slotted spoon to remove the cooked sausage and onion to a separate bowl, leaving any rendered fat (grease) in the skillet. You should aim for about 1 tablespoon of grease. If you have less, add a small amount of butter to reach the desired amount. If you have too much, carefully spoon some out. Whisk the flour into the hot grease, creating a roux (a paste). Continue to cook and whisk for 1-2 minutes until the roux turns a light golden brown and smells slightly nutty, cooking out the raw flour taste.
Whisk in Milk and Thicken: Gradually whisk in the room-temperature whole milk, ensuring you whisk constantly to prevent lumps and create a silky smooth gravy base. Bring the mixture to a gentle boil, stirring frequently. Once boiling, reduce the heat to a simmer and continue to cook for about 2-3 minutes, or until the gravy begins to thicken to your desired consistency. Remember, it will continue to thicken slightly as it cools, so don’t over-thicken at this stage.
Season and Serve: Add 1/4 teaspoon of salt and the Worcestershire sauce to the gravy. Now, it’s time to taste it! The saltiness of different sausage brands varies widely, so if it tastes bland or lacks punch, add the remaining 1/4 teaspoon salt, or even a touch more, tasting as you go until it’s perfectly seasoned to your preference. A pinch of black pepper is also a welcome addition here. Stir the cooked sausage and onion mixture back into the gravy. If the gravy becomes too thick, you can thin it out with a splash more milk until it reaches your ideal pourable consistency. Serve your piping hot, savory gravy generously over the warm, freshly baked buttermilk biscuits immediately. Pure bliss awaits!

For a delicious vegetarian version of homemade biscuits and gravy for two, you have excellent alternatives! Instead of sausage gravy, you can prepare my savory gravy recipe without meat drippings for a classic flavor, or explore the rich, earthy flavors of my hearty vegan mushroom gravy. Both options pair beautifully with the flaky buttermilk biscuits, offering a comforting meat-free breakfast experience.

Troubleshooting: Why is My Homemade Biscuit Gravy Bland?

One of the most common questions when making gravy, especially cream-based sauces, is why it sometimes tastes flat, uninspired, or lacks depth. The answer, more often than not, boils down to one simple, yet frequently underestimated ingredient: salt.

Don’t be shy with the salt! Many home cooks are hesitant to add what might seem like a significant amount, but cream-based sauces, by nature, can mute flavors. They benefit immensely from more than just a few pinches of salt to truly bring out their savory potential. Remember, you’re seasoning a substantial volume of liquid, and the fat in the milk can coat your tongue, dulling the perception of saltiness. It’s crucial to taste and adjust. Of course, it’s also important to consider the inherent saltiness of your pork sausage, as brands can vary widely. The best approach is to taste as you go: add salt in small increments (e.g., 1/4 teaspoon at a time), stir well, and taste after each addition until the gravy is perfectly seasoned, vibrant, and utterly delicious. If you find yourself accidentally overseasoning, don’t panic! A little more whole milk can be stirred in to dilute the saltiness and restore balance. You can also add a pinch of freshly ground black pepper or even a tiny dash of cayenne for an extra kick if desired, enhancing the overall flavor profile.

Planning Ahead: Can You Make Biscuits and Gravy Ahead of Time?

The convenience of preparing meals in advance is often a lifesaver, especially for breakfast on busy mornings. For homemade biscuits and gravy, the answer to “can I make it ahead?” is a nuanced one – a resounding yes for the gravy, but with a slight caveat for the biscuits.

Making Gravy Ahead:

Absolutely, you can prepare the sausage gravy ahead of time! This is a fantastic time-saver for busy mornings or when entertaining. After cooking, allow the gravy to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Be aware that the gravy will thicken considerably after chilling due to the flour and fat solidifying. To reheat and serve, simply transfer the chilled gravy to a skillet over medium-low heat. Gradually stir in a splash or two of whole milk or even a bit of water as it warms, whisking constantly until it begins to loosen and returns to a smooth, pourable consistency. Bring it to a gentle boil, stirring often, and let it simmer for a minute or two until it’s piping hot and perfectly re-emulsified. Taste and adjust seasoning if necessary before serving.

Making Biscuits Ahead:

Biscuits are undeniably at their peak freshness, fluffiness, and flakiness the day they are baked, ideally warm from the oven. The delicate texture can diminish slightly overnight, and they may become a bit drier. However, since you’ll be smothering them in delicious, hot gravy, a day-old biscuit will still be perfectly enjoyable and absorb all that savory goodness! For best results, store baked biscuits in an airtight container at room temperature for up to 24 hours. For longer storage or to truly save time, you can freeze unbaked biscuit dough cut-outs. Arrange them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1-2 months. Bake from frozen, adding a few extra minutes to the cooking time. Fully baked biscuits can also be frozen and reheated gently in the oven (covered with foil) or microwave, though they won’t quite regain that fresh-baked crispness.

More Irresistible Breakfast For Two Recipes

If you’re a fan of delightful breakfast and brunch options portioned perfectly for two, explore these other fantastic recipes from my kitchen. From savory to sweet, there’s something to make every morning special and every weekend brunch memorable:

Hash Brown Bowls with delicious baked eggs – a fun, flavorful, and customizable single-serving breakfast option that’s surprisingly easy.

Baked Eggs with Ham and Cheese, perfectly nestled in toast cups – an elegant and satisfying way to start your day with minimal cleanup.

Coconut Milk Pancakes – a delightful dairy-free option that’s incredibly fluffy, tropical, and flavorful, perfect for a lighter sweet treat.

Small Batch Pancakes – perfectly portioned pancakes with a delightful spiced chocolate chip twist, topped with homemade caramel syrup for extra indulgence.

Chocolate Pancakes – for those mornings when only a rich, decadent chocolate treat will do, these are a guaranteed crowd-pleaser for two.

Biscuits and Gravy For Two

Yield:
2 servings

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Enjoy a comforting, hearty breakfast with Biscuits and Gravy For Two! Freshly baked small batch buttermilk biscuits smothered in a small batch sausage gravy.

Ingredients

Biscuits

1 + 1/2 cups all-purpose flour
1 + 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cold and cut into 8 pieces
1/2 cup buttermilk, cold

Gravy

1/2 pound pork sausage, thawed
2 tablespoons diced white or yellow onion
1 tablespoon all-purpose flour
1 cup whole milk, room temperature
1/4 – 1/2 teaspoon kosher salt (if you use table salt, you may need less)
1/8 teaspoon Worcestershire sauce

Instructions

For the biscuits: Preheat oven to 400F. Line a baking sheet with parchment paper or silicone baking mat.
Add the flour, baking powder, baking soda, salt, and butter to the bowl of a food processor. Pulse until butter is cut into the flour mixture, looking like pebbles of different sizes.
Add the buttermilk and pulse until a dough forms and is no longer crumbly.
Alternatively, you can add the dry ingredients to a large bowl, cut in the butter using a pastry cutter, and stir in the buttermilk with a spoon.
Divide the dough into 6 even pieces then shape into biscuits with your hands. Add to the baking sheet then bake 15-17 minutes or until golden brown.
While the biscuits are baking, make the gravy: Heat a dry large skillet over medium heat until hot. Add the sausage and onion then cook until the sausage is no longer pink, roughly 5-8 minutes.
Remove the sausage with a slotted spoon to a bowl. You should have 1 tablespoon grease left in the skillet. If not, add enough butter to equal 1 tablespoon.
Whisk the flour into the hot grease to make a roux (paste). Cook 1-2 minutes or until golden brown.
Gradually whisk in the milk, whisking constantly to smooth out any lumps. Bring to a boil.
Once boiling, cook until it starts to thicken, roughly 2-3 minutes. You don’t want it to fully thicken yet as it’ll keep cooking.
Add 1/4 teaspoon salt and Worcestershire sauce. Taste the gravy with a piece of sausage. If it’s not too salty, add the remaining 1/4 teaspoon salt.
Stir the sausage into the gravy. If it’s too thick, add a little more milk to thin it out. Serve hot over warm biscuits.
Biscuits are best eaten the day they’re baked. However, they can be stored in an airtighter container for up to 24 hours. Store gravy in the refrigerator for up to 3 days.

Notes

To make vegetarian biscuits and gravy for two, make my gravy recipe without drippings or vegan mushroom gravy.
Since you’ll likely have extra buttermilk, check out my other recipes using buttermilk.
Don’t have buttermilk? Check out my Small Batch Biscuits made without buttermilk.

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Whether you’re celebrating a special occasion, enjoying a quiet morning with a loved one, or simply treating yourself to a well-deserved indulgent breakfast, this Small Batch Biscuits and Gravy For Two recipe promises comfort, flavor, and pure satisfaction. It’s a delightful journey into the heart of Southern cooking, made accessible and perfectly portioned for your home. Enjoy the process, savor every bite, and let this classic dish become a cherished part of your weekend traditions, offering a taste of true homemade goodness with every spoonful.

Source: Adapted from The Pioneer Woman

First published May 5, 2015, and regularly updated to provide the best possible experience and comprehensive tips for home cooks.

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