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Recipe At A Glance

  • 10 ingredients
  • 15-30 minutes
  • 4 Servings

Hearty breakfast the whole family will love from Cooking and Beer.


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Recipe Ingredients

  • 1 medium sweet potato, peeled and cubed
  • 1 c. all-purpose flour, more as needed
  • 2 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. fine sea salt
  • 1/3 c. very cold butter, cubed
  • 1/4 c. buttermilk, more as needed
  • Bob Evan’s Original Pork Sausage Gravy or Homestyle Pork Sausage Gravy
  • 4 eggs, cooked to your liking
  • Garnish: fresh chopped parsley

Recipe Directions

  • Add the sweet potatoes and a dash of salt to a medium saucepan.
  • Fill with just enough water so that the sweet potatoes are submerged and place over high heat.
  • Bring to a boil and boil the potatoes until very tender, about 15 minutes.
  • Drain and transfer the potatoes to a bowl.
  • Mash with a potato masher and season with salt and black pepper.
  • Place the potatoes immediately into the fridge while you prepare the rest of your ingredients for your biscuits.
  • Preheat your oven to 425 degrees F and spray a shallow oven-proof skillet or a large baking sheet with a nonstick olive oil spray.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  • Place the butter in the flour mixture and using clean fingers, the back of a fork, or a pastry cutter, break up the butter into the flour so that it resembles coarse crumbles.
  • Place the bowl in the fridge, and remove the sweet potatoes.
  • Add the buttermilk to the sweet potatoes and whisk until smooth. It is ok if there are a few potato chunks left behind. This just adds texture to your biscuits. 😉
  • Take the flour mixture out of the fridge and stir the sweet potato into the flour.
  • At this point, if your batter is too wet to hold together, add more flour until it is firm but still moist.
  • Vice versa, if the mixture is too dry, add more buttermilk until you reach the same moist but firm consistency.
  • Pour the dough out onto a generously floured surface.
  • With floured fingertips, press the dough down into a 1-inch even surface. Using a 2-inch in diameter biscuit or cookie cutter, cut biscuits out of the dough and place on the prepared skillet.
  • Place the pan in the oven and bake for 15-20 minutes or until cooked through and slightly brown on top. Remove from oven and let stand for a couple of minutes before serving.
  • While the biscuits are baking, prepare your sausage gravy and eggs. Per manufacturer’s instructions, prepare your gravy. Place the packet of gravy in a pan with boiling water and boil for about 20-25 minutes (for frozen) until warm. Very carefully, cut upon the pouch and pour into a serving dish.
  • Cook your eggs to your liking.
  • Serve the sweet potato biscuits topped with sausage gravy and an egg. Garnish with fresh parsley and enjoy immediately!

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