Biscuit and Sausage Gravy Pots

The following steps are for making homemade biscuits. However, if you want to use a shortcut like Grands Biscuits, that's perfectly fine, noting you won't have the same fresh herb and cheesy flavor, but it'll save some time. If you are going to do this, jump to Step 11 where you start making the Sausage Gravy.

Biscuits - To a large bowl, add 2 1/2 cups flour, sugar, baking powder, 3/4 teaspoon salt, and whisk to combine.

Add 1/3 cup butter, shortening, and using a pastry blender, cut it into the dry ingredients until it resembles fine crumbs.

Stir in 1/4 cup of the herbs, 1/4 teaspoon pepper, and all the shredded cheese.

Make a well (hole) in the center, and gently pour in the buttermilk. Tip - If you don't have buttermilk on hand, add 1 cup 2% or whole milk to a measuring cup, add 1 tablespoon white vinegar or lemon juice, stir, and let stand for about 10 minutes until it curdles and thickens. Use this as your DIY buttermilk in the recipe.

Stir until a sticky dough forms and then turn it out onto a well-floured clean countertop or cutting board.

Gently knead it until it's almost smooth. Tip - Do not over-knead it because you will over-develop the gluten proteins and the biscuits will be tough.

Using a rolling pin, roll out the dough to 3/4-inch thick.

Using a round biscuit cutter or cookie cutter that's about 3-inches in diameter, cut out 6 biscuits. Re-roll the dough scraps once in order to yield 6 biscuits, if necessary. Set cut biscuits aside while you make the gravy. Tips -  You want the size of the biscuit to be about 1-inch smaller than the size of the opening of your ramekin. So if your ramekin has a 4-inch opening, you can cut the biscuits to be 3-inches, which allows room for them to expand in the oven. Do not place a 3-inch biscuit inside a 3-inch ramekin opening. You don't want it to 'barely fit'. Some expansion room is required! If you have any leftover biscuit dough, simply put it on the baking sheet that you will set the ramekins on (make sure you spray it well or line it with parchment paper) and each should be about 2 inches apart and bake for 16-18 minutes.

Sausage Gravy - To a large skillet, add the 1 tablespoon butter, onions, and saute over medium-high heat for about 3-4 minutes, or until onions are becoming soft and translucent; stir frequently.

Add the sausage, and continue to cook it for about 6 minutes, or until done. Stir and crumble the meat frequently as it cooks to ensure even cooking.

Add the remaining 1/4 cup flour, and 1/4 teaspoon each of salt and pepper, by sprinkling it over the meat. Stir to combine and cook for 1 minute. Tip - In this step you are essentially making a roux which is what is necessary to thicken the gravy. Do not shortchange this step because your gravy could otherwise have a raw flour taste or it may not thicken, so make sure to follow this step correctly.

Add the 3 cups milk, stir to combine, and allow the mixture to simmer uncovered for about 7 minutes, or until the gravy has thickened.

Stir in the remaining approximately 1/3 cup fresh herbs, or to taste.

Assembly and Baking - Spray six 6-ounce oven-safe ramekins with cooking spray.

Divide the gravy between each of the 6 ramekins.

Top each of the ramekins with 1 biscuit and place them on a large baking sheet.

Slide the baking sheet into the oven and bake for about 20 minutes, or until the biscuits are set and done, or as golden browned in color as desired. Start checking after about 16-18 minutes since all ovens, dough, size of ramekin dishes, etc. are different. If your biscuits take longer than 20-25 minutes to bake, that's also normal. Bake as necessary and serve immediately.

Storage and Make Ahead - This recipe is best served fresh but leftovers will keep airtight in the fridge for up to 5 days. To make in advance, you can prep this recipe through step 15, refrigerate the biscuit dough and gravy separately for up to 24 hours, then assemble and then bake off starting in step 16 when you're ready. You can freeze this recipe but it must be done prior to baking.  Make the biscuits and the gravy.  Allow the gravy to cool completely.  Store the unbaked biscuits in an airtight container. Store the sausage gravy in a separate airtight container.  They will both keep for up to 4 months.  When you are ready to eat, thaw both containers on the counter.  Once thawed, continue with assembly and baking.