Sweet Potato Biscuits with Sausage Gravy

Ingredients

• 1.5 cup sweet potato puree
• 1 cup buttermilk (cold)
• 0.25 cup brown sugar
• 3.25 cup all purpose flour
• 2 tbsp baking powder
• 0.25 tsp baking soda
• 2 tbsp granulated sugar
• 1 tsp Creole seasoning (Southern Made brand recommended)
• 0.5 cup unsalted butter (frozen; 1 stick)
• 1 lb breakfast sausage (Jimmy Dean brand recommended)
• 3 tbsp all purpose flour (for gravy)
• 3 cup whole milk
• granulated garlic (to taste)
• granulated onion (to taste)
• cracked black pepper (to taste)
• butter (melted, for brushing finished biscuits)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a medium bowl, combine the sweet potato puree, cold buttermilk, and brown sugar. Whisk until smooth and set aside.

3. 3

   In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and Creole seasoning.

4. 4

   Grate the stick of frozen butter directly into the dry flour mixture. This technique creates the air pockets necessary for a flaky biscuit.

5. 5

   Pour the sweet potato mixture into the dry ingredients. Stir gently until a dough just begins to form.

6. 6

   Turn the dough out onto a floured surface. Knead it slightly, then fold the dough over itself several times to create layers.

7. 7

   Use a biscuit cutter to cut out rounds. Press the cutter straight down into the dough without twisting to ensure a proper rise.

8. 8

   Place the biscuits into a cast iron skillet, making sure they are touching each other so they rise upward together.

9. 9

   Bake in the preheated oven for approximately 20 minutes until risen and golden.

10. 10

    While the biscuits bake, cook the breakfast sausage in a skillet over medium heat until browned. Remove the sausage but reserve about 3 tablespoons of the rendered drippings in the pan.

11. 11

    Add 3 tablespoons of flour to the drippings. Stir and cook for a couple of minutes to cook out the raw flour taste.

12. 12

    Gradually pour in 3 cups of whole milk while stirring constantly. Continue to cook until the gravy starts to thicken.

13. 13

    Season the gravy with granulated garlic, granulated onion, cracked pepper, and additional Creole seasoning to taste. Stir the cooked sausage back into the gravy.

14. 14

    Remove the biscuits from the oven and immediately brush the tops generously with melted butter.

15. 15

    Serve the warm sweet potato biscuits topped with the hot sausage gravy.

Notes

For the best texture, ensure your butter is completely frozen before grating and your buttermilk is cold. When cutting biscuits, do not twist the cutter as this seals the edges and prevents them from rising fully.

Nutrition per serving

• breakfast
• brunch
• Southern
• comfort food
• baked
• sweet potato
• gravy