Sweet Potato Biscuits with Sausage Gravy

Steps

Biscuit Preparation

1. 1

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

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.

   Start 20-minute timer

Gravy Preparation

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.

Finishing

15. 15

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