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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. If the sweet potatoes are not already cooked and mashed, start there.
2. Combine the dry biscuit ingredients including the cold butter. Once it is ‘crumb’ like, set it aside in a cool place, even your fridge. Preheat the oven.
3. Start to saute the sausages and warm the milk.
4. Add the cooled sweet potato mash to the dry biscuit ingredients. Fold together and make the biscuits. Bake them up.
5. Stir in the warm milk to the floured sausage to create a thickened gravy.
6. Cut open the hot biscuits and top with the sausage sauce.
A puree of sweet potatoes replaces the milk, adding sweetness and a boost of flavor. To roast sweet potatoes, toss them whole, pricked all over in a hot oven until they are soft and tender. Peel off the skin and mash into an easy puree. Ideally make this mash ahead so that you are starting with cooled puree rather than hot. If you want these quick, the microwave can also give you a soft sweet potato in about 4-8 minutes, rotating periodically until soft to the touch. Be sure to prick them up prior as well.
Biscuits and gravy are one of my favorite comfort foods. I didn’t realize this fun fact about myself, until I was a vegetarian and it was suddenly on the list of meals that I missed. Since eating meat again, I have found myself eating some very sad representations of this meal often enough (breakfast buffets, anyone?) that I started to make it myself at home and I am pleased to say it is easy-peesy. These Squash Biscuits or Sweet Potato Biscuits pair well with this sauce for a complete meal.
