Down Home Sweet Potato Biscuits with Country Gravy ~ these tender biscuits are made impossibly light and fluffy with sweet potato, and they make the perfect base for a classic Southern country gravy!
I’ve been craving biscuits ever since I brought home a big jar of Smokey Mountain honey from North Carolina last month. These are made extra special because I used the flesh of a pale yellow sweet potato to lighten up the dough. I could have just enjoyed them hot from the oven with a pat of butter and a glug of that honey, but it occurred to me that biscuits are a Southern breakfast tradition, especially when slathered with Country Gravy. Both are simple to make and really delicious.
Here’s a mini lesson on yams and sweet potatoes. I finally figured this out and I thought you might like to know. Virtually all of the so called yams you will find in the US are actually sweet potatoes. Sweet potatoes range from white or yellow, like mine, to light and dark orange. Yams are another thing altogether, not even related to sweet potatoes. They come from Africa and are generally not available here except maybe in an international market. They don’t even really look like sweet potatoes, except for the shape—they’re white inside! This video does a good job of explaining the confusion. Now you can impress your friends and family with the facts on the sweet potatoes you’ll be serving up for the holidays.
I love the lemony color of this one, but you can use any variety you like, and it will tint your biscuit accordingly.
This is the same method I used for the HOMEMADE GNOCCHI that I made a couple of weeks ago. I love how simple it is. All you have to do is prick the potato and throw it in a 375 degree oven. In about an hour or so it will be soft and you can cut it in half and scrape out the flesh with a fork. No peeling, boiling, or pureeing necessary, and the flesh will blend right into the dough.
If you read this blog you might know that I believe in making biscuits as a main component of a meal, not a side dish or side bread. For that reason I make them large, and there’s no guilt involved because they become at least half of the meal when I make SOUP or CHILI. My biscuits are super moist and fluffy because I pat out the dough thickly, and make fewer per batch. These biscuits are truly luxurious.
A short stint in the freezer before baking insures that they rise up tall in the hot oven, and they get that great crack in the middle that just begs you to split them open.
Slather them with an easy country gravy and you’ve got one heck of a breakfast!
You could also make your own gourmet breakfast sandwich with these biscuits, and I bet they’d be wonderful with my HOMEMADE CHICKEN APPLE SAUSAGE.
Make it your own ~
- You could add a touch more sugar and a little cinnamon and nutmeg for a sweet biscuit.