Welcome to another Sunday Supper, our theme this week being Root Vegetables! Carrots, beets, potatoes, etc… I chose sweet potatoes mainly because I’ve been dying to share this amazing recipe with you, and this provided the perfect opportunity!
It took me a few tries to get just right, but here it is in all its salty, meaty, creamy, flaky biscuit glory. Basically, this recipe involves three steps. First, you make a sweet potato biscuit dough; you stamp out small biscuits and bake them off. Secondly, you make a rich, creamy breakfast sausage gravy in a cast-iron skillet. Then, for the best part of this whole shenanigan – you place the sweet potato biscuit scraps atop the sausage gravy and bake the whole thing off until the gravy is bubbly and the biscuit dough has risen and cooked through.
It’s so amazing!! Such a fun, unique twist on the usual biscuits and gravy routine. This would make hosting a large brunch easy, too – it could feed plenty, and would likely intrigue everyone with its whimsy. Of course this would work beautifully with traditional buttermilk biscuits too, but that wouldn’t have qualified for Root Vegetables Sunday Supper. 🙂
Enjoy! And do not forget to check out all the root vegetable recipes the Sunday Supper group is bringing today!
2 ½ cups self-rising flour
½ cup unsalted butter, chilled and cut into cubes
1 to 1 ¼ cup cooked pureed sweet potatoes
1 to 4 tbs whole milk, if needed
1 lb. breakfast sausage, removed from casings if necessary
1 tbs unsalted butter, if necessary
3 tbs all-purpose flour
4 cups half-and-half
1 tsp malt vinegar, optional
1-2 tsp minced fresh sage
First you make the BISCUITS: preheat your oven to 450 F. Use a pastry blender or 2 forks to work the flour into the dough until the mixture looks like crumbled feta cheese. Make a well in the center of the flour-butter mixture and add the sweet potato puree. Using a rubber spatula, make wide sweeping stirring motions to swiftly incorporate the sweet potato into the dough. Sweet potato puree adds lots of moisture, so you may not need the milk, but add it 1 tbs at a time if your dough is too dry.
Knead for no more than 1 minute to get the dough to come together. Turn it out onto a floured cutting board and pat it out to about ¾” thick. Using a 1 ½” biscuit cutter, stamp out about 9 biscuits, making sure you leave adequate dough on the sides and between the biscuits. Transfer the biscuits themselves to a parchment lined baking sheet and bake for 12 to 14 minutes. Move the scraps to the refrigerator while you make the gravy.
For the SAUSAGE GRAVY: Lower the oven temperature to 425 F. Set a 12” cast iron skillet or other oven-safe skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it has browned and no traces of pink remain. Remove the sausage to a bowl with a slotted spoon. Leave as much fat in the skillet as possible.
You want about 3-4 tbs fat in the skillet. If your sausage provides that, great. If not, add the butter to the skillet.
Lower the heat to medium, then whisk in the flour and stir about 1 minute. Slowly add the half-and-half, whisking out lumps constantly. Once all the dairy is added, add back in the sausage and malt vinegar if using. Let the mixture come up to a bubble and thicken to gravy consistency. Raise the heat to medium-high if necessary. Stir in the sage, then shut off the heat.
Carefully transfer the biscuit scraps to the top of the gravy in the skillet. Try to leave the scraps in one piece. Bake 12 to 15 minutes, until the biscuit dough is cooked through and golden on top. Let cool for a couple minutes, then scoop into bowls, serving the sweet potato biscuits on the side.
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