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Down Home Sweet Potato Biscuits with Country Gravy
3.8 from 12 votes

Down Home Sweet Potato Biscuits with Country Gravy

Down Home Sweet Potato Biscuits with Country Gravy are tender biscuits with a classic Southern country gravy!

Total Time
43 mins
Servings: 6 biscuits
Calories: 509 kcal
Course: Bread
Cuisine: American

Ingredients

BISCUITS
  • 1 sweet potato prick and bake at 375 for an hour or until soft when pierced with a fork, baked
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup butter unsalted, cut in pieces, cold
  • 1/2 cup buttermilk cold
GRAVY
  • 8 oz pork sausage sold in a bulk package, not individual links, country style, meat
  • 2 Tbsp flour
  • 2 cups milk whole
  • black pepper fresh ground

Instructions

    Cup of Yum
  1. Set oven to 450F
  2. 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.
  3. 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.
  4. Add in the butter and pulse about 10-12 times to combine. Then add the sweet potato and pulse once or twice more.
  5. While pulsing, drizzle in the buttermilk, The dough should just come together as you finish adding the liquid.
  6. Turn the dough onto a floured surface and bring it together, kneading a couple of times.
  7. 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.
  8. 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.
  9. Bake for about 12 minutes, until risen and pale golden.
  10. Cool slightly on a rack before devouring.
  11. To make the gravy, brown the sausage in a skillet, breaking it apart as it cooks.
  12. 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.
  13. Ladle over split biscuits and serve for breakfast with a side of eggs and sliced tomatoes

Nutrition Information

Calories 509kcal (25%) Carbohydrates 48g (16%) Protein 14g (28%) Fat 29g (45%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 80mg (27%) Sodium 825mg (34%) Potassium 624mg (13%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 6010IU (120%) Vitamin C 1mg (1%) Calcium 236mg (24%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 biscuits

Amount Per Serving

Calories 509

% Daily Value*

Calories 509kcal 25%
Carbohydrates 48g 16%
Protein 14g 28%
Fat 29g 45%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 80mg 27%
Sodium 825mg 34%
Potassium 624mg 13%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 6010IU 120%
Vitamin C 1mg 1%
Calcium 236mg 24%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.