Sweet Potato Biscuits with Sausage Gravy
Sweet Potato Biscuits with Sausage Gravy
Ingredients
For the Sweet Potato Biscuits
- 1 1/2 cups sweet potato puree
- 1/2 cup unsalted butter, frozen
- 3 1/4 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk, cold, plus more for brushing
- 1/4 cup brown sugar
- 1 teaspoon Sweet Potato Pie Spice
- 2 tablespoons granulated sugar
For the Sausage Gravy
- 1 pound breakfast sausage
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, combine the all-purpose flour, baking powder, baking soda, Sweet Potato Pie Spice, brown sugar, and granulated sugar. Whisk thoroughly to combine all the dry ingredients.
⏱️ 2 min
- 3
Grate the frozen unsalted butter directly into the dry ingredient mixture.
⏱️ 3 min
- 4
Using your hands, gently mix the grated butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the butter.
⏱️ 3 min
- 5
Add the sweet potato puree to the mixture.
⏱️ 1 min
- 6
Pour in the cold buttermilk. Using a spatula, gently mix the wet and dry ingredients until just combined. The dough will appear shaggy; avoid overmixing to ensure tender biscuits.
⏱️ 3 min
- 7
Lightly flour a clean work surface. Turn the biscuit dough out onto the floured surface.
⏱️ 1 min
- 8
Gently fold the dough over itself several times to create layers. To do this, form it into a rectangular shape, fold it in half lengthwise, and repeat this process a few times.
⏱️ 3 min
- 9
Press the dough down to achieve approximately a 1-inch thickness.
⏱️ 1 min
- 10
Dip a biscuit cutter in flour to prevent sticking, then cut out biscuits from the dough. Place the cut biscuits onto the prepared baking sheet.
⏱️ 3 min
- 11
Brush the tops of the biscuits with additional buttermilk.
⏱️ 1 min
- 12
Bake the biscuits at 425°F for 15-20 minutes, or until they are golden brown and cooked through.
⏱️ 20 min•🌡️ 425
- 13
While the biscuits are baking, begin preparing the sausage gravy. Add the breakfast sausage to a large pan or skillet set over medium heat.
⏱️ 1 min
- 14
Break up the sausage into crumbles with a spoon and cook thoroughly until it is browned, about 5-7 minutes.
⏱️ 7 min
- 15
Drain any excess grease from the pan, leaving a small amount of residual fat with the sausage.
⏱️ 1 min
- 16
Add the butter to the pan with the cooked sausage. Once the butter has melted, add the all-purpose flour to the pan.
⏱️ 2 min
- 17
Stir the flour into the butter and sausage, creating a roux, and cook for 1-2 minutes, stirring constantly.
⏱️ 2 min
- 18
Gradually whisk in the milk until the mixture is smooth and no lumps remain.
⏱️ 3 min
- 19
Season the gravy with salt, black pepper, and cayenne pepper. Stir to combine.
⏱️ 1 min
- 20
Bring the gravy to a simmer, stirring continuously, and cook until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 21
Once the biscuits are baked, remove them from the oven. Split the warm sweet potato biscuits in half.
⏱️ 1 min
- 22
Spoon a generous amount of the prepared sausage gravy over the split biscuits and serve immediately.
⏱️ 1 min
Kitchen Tools
Sweet Potato Biscuits with Sausage Gravy
For the Sweet Potato Biscuits
- 1 1/2 cups sweet potato puree
- 1/2 cup unsalted butter, frozen
- 3 1/4 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk, cold, plus more for brushing
- 1/4 cup brown sugar
- 1 teaspoon Sweet Potato Pie Spice
- 2 tablespoons granulated sugar
For the Sausage Gravy
- 1 pound breakfast sausage
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, combine the all-purpose flour, baking powder, baking soda, Sweet Potato Pie Spice, brown sugar, and granulated sugar. Whisk thoroughly to combine all the dry ingredients.
⏱️ 2 min - 3
Grate the frozen unsalted butter directly into the dry ingredient mixture.
⏱️ 3 min - 4
Using your hands, gently mix the grated butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the butter.
⏱️ 3 min - 5
Add the sweet potato puree to the mixture.
⏱️ 1 min - 6
Pour in the cold buttermilk. Using a spatula, gently mix the wet and dry ingredients until just combined. The dough will appear shaggy; avoid overmixing to ensure tender biscuits.
⏱️ 3 min - 7
Lightly flour a clean work surface. Turn the biscuit dough out onto the floured surface.
⏱️ 1 min - 8
Gently fold the dough over itself several times to create layers. To do this, form it into a rectangular shape, fold it in half lengthwise, and repeat this process a few times.
⏱️ 3 min - 9
Press the dough down to achieve approximately a 1-inch thickness.
⏱️ 1 min - 10
Dip a biscuit cutter in flour to prevent sticking, then cut out biscuits from the dough. Place the cut biscuits onto the prepared baking sheet.
⏱️ 3 min - 11
Brush the tops of the biscuits with additional buttermilk.
⏱️ 1 min - 12
Bake the biscuits at 425°F for 15-20 minutes, or until they are golden brown and cooked through.
⏱️ 20 min•🌡️ 425 - 13
While the biscuits are baking, begin preparing the sausage gravy. Add the breakfast sausage to a large pan or skillet set over medium heat.
⏱️ 1 min - 14
Break up the sausage into crumbles with a spoon and cook thoroughly until it is browned, about 5-7 minutes.
⏱️ 7 min - 15
Drain any excess grease from the pan, leaving a small amount of residual fat with the sausage.
⏱️ 1 min - 16
Add the butter to the pan with the cooked sausage. Once the butter has melted, add the all-purpose flour to the pan.
⏱️ 2 min - 17
Stir the flour into the butter and sausage, creating a roux, and cook for 1-2 minutes, stirring constantly.
⏱️ 2 min - 18
Gradually whisk in the milk until the mixture is smooth and no lumps remain.
⏱️ 3 min - 19
Season the gravy with salt, black pepper, and cayenne pepper. Stir to combine.
⏱️ 1 min - 20
Bring the gravy to a simmer, stirring continuously, and cook until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 21
Once the biscuits are baked, remove them from the oven. Split the warm sweet potato biscuits in half.
⏱️ 1 min - 22
Spoon a generous amount of the prepared sausage gravy over the split biscuits and serve immediately.
⏱️ 1 min