Small Batch Home Biscuits And Single Serving Biscuits And Gravy

The biscuit recipe we are sharing with you is a modified version of the original from food editor Sam Sifton of the New York Times Cooking. The recipe yields 4-5 three inch biscuits. If you are pressed for time and starving, the biscuits can be made in about 10-15 minutes, cooking adds another 10-15 minutes so total prep and cook time is 20-30 minutes.

Ingredients 

• 1/2 cup all-purpose flour (you will also need more for dusting)
• 1 1/2 tablespoons baking powder
• 1 1/2 tablespoon powdered sugar
• 1/2 teaspoon salt
• 2 1/2 tablespoons unsalted butter (keep as cold as possible)
• 1/2 cup whole milk

Instructions

1. Combine all the dry ingredients into a small food processor.
2. Blend the dry ingredients for 15 seconds to allow all dry ingredients to come together.
3. Cut the butter into three equal portions, place inside the food processor. Quickly pulse the flour and butter together until the butter has been cut into the flour. You want pieces of butter to be about the size of a lentil (about half the size of a fresh pea).
4. Pour the flour butter mixture into a small metal or glass bowl. Pour in your milk and mix with the dry and wet ingredients with a fork until a dough forms (30 seconds to 1 min). At this point you can let the dough rest for 30 minutes although not required.
5. Scoop out your biscuit dough and place on a generously flour dusted counter top or table (keep in mind dough will feel very “wet”). Dust the dough with flour to make it easier to work with.
6. Gently pat down the dough with your hands until it is 1/2″ thick. Cut out 2 biscuits by pressing down on the dough. Do not twist the ring mold because this will pinch the dough and prevent from rising. Place the biscuits on a foil lined baking sheet.
7. Fold the dough onto itself and pat down again to 1/2 ” thick, cut out 2 more biscuits, place on the same baking sheet.
8. For the last biscuit you can shape by hand or put dough inside ring mold and press down until the dough is 1/2″ thick.
9. Bake the biscuits at 425°F until golden brown which will be in 10-15 minutes.

**Recipe note: If you want mile high biscuits pat down the dough to 1/2 inch and cut using 2 1/2 inch ring mold. This will give you really puffy biscuits but you will only have about 4.

The country gravy recipe below is the easiest you will ever find and it’s for a single serving only! One serving is 2 biscuits and 1 gravy recipe.

Country Gravy

Ingredients 

• 1 teaspoon sage sausage for making sausage patties (Jimmy Dean Sage Sausage works great)

• 1 teaspoon all purpose flour

• 1/2 cup whole milk

• salt and pepper to taste

Instructions

1. Lightly brown the sausage in a small pot on medium heat by stirring the sausage so that it breaks down into small pieces.

2. Add your flour and stir until the flour completely coats the sausage bits.

3. Pour in your milk and stir constantly to prevent the milk from burning. This will also help prevent lumps.

4. Continue stirring until you see the milk begin to thicken. At this point allow the milk to simmer and stir less frequently. Let the milk simmer for 2 minutes. Remove from the heat and season with salt and black pepper.

5. To serve place two biscuits on a plate, pour gravy on top and enjoy.

Photo source: Food Wishes