Down Home Sweet Potato Biscuits with Country Gravy are 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.
Down Home Sweet Potato Biscuits with Country Gravy
- 1 sweet potato, baked, (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
- 1/2 cup unsalted butter, cut in pieces. Make sure your butter is cold.
- 1/2 cup buttermilk, cold
- 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