Down Home Sweet Potato Biscuits with Country Gravy
The View From the Great Island
Down Home Sweet Potato Biscuits with Country Gravy ~ this classic Southern breakfast is made extra special with light and fluffy sweet potato biscuits!
- 1 baked sweet potato (prick and bake at 375 for an hour or until soft when pierced with a fork)
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 0.5 cup (1 stick) unsalted cold butter (cut in pieces)
- 0.5 cup cold buttermilk
- 8 oz country style pork sausage meat (sold in a bulk package, not individual links)
- 2 tbsp flour
- 2 cups whole milk
- fresh ground pepper
- Set oven to 450F
- Cool the baked potato just slightly and then cut the baked potato in half lengthwise and, scrape out the flesh by dragging a fork along the potato, so that you get a fluffy texture. Measure out 1/2 cup and set aside.
- Measure the flour, baking powder, salt, and sugar into the bowl of a food processor. You can also use a pastry cutter and a wooden spoon. Pulse to combine.
- Add in the butter and pulse about 10-12 times to combine. Then add the sweet potato and pulse once or twice more.
- While pulsing, drizzle in the buttermilk, The dough should just come together as you finish adding the liquid.
- Turn the dough onto a floured surface and bring it together, kneading a couple of times.
- Pat out into a nice plump 8 inch round and cut out your biscuits with a biscuit cutter. I used a 2 3/4 in cutter for large biscuits. You will have to re-form the dough to make the last few. Try to work the dough as little as possible.
- Place on a baking sheet (I always use a silpat mat or parchment paper.) At this point I put the whole tray in the freezer, or if it won’t fit, the refrigerator, for about 10-15 minutes while I clean up. This insures that they’ll spring up nice and tall in the hot oven.
- Bake for about 12 minutes, until risen and pale golden.
- Cool slightly on a rack before devouring.
- To make the gravy, brown the sausage in a skillet, breaking it apart as it cooks.
- When the sausage is completely browned, sprinkle in the flour and cook for a minute. Add in the milk, whisking as you go, and stir until thickened. Add pepper to taste and let it bubble away gently for a few minutes.
- Ladle over split biscuits and serve for breakfast with a side of eggs and sliced tomatoes