Recipe At A Glance
Hearty breakfast the whole family will love from Cooking and Beer.
- 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
- 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!