Sweet Potato-Cheddar Biscuits with Spicy Chicken Sausage Gravy
- Prep Time 0:30
- Cook Time 0:25
- Estimated Cost $12.50
- 13 Comments
This is not the kind of thing I ever thought I would make, but then my best friend and I took a road trip through the south of the country and I had no choice but to embrace the magic of biscuits and gravy. And ohh, is it magical.
The addition of sweet potatoes to the biscuits helps keep them super-moist but not overwhelmingly rich. As for the gravy, I like to use lean chicken sausage to keep it light(er), but if you happened to make it with a higher-fat content pork sausage, I’m sure it would be delicious too.
- 1 6" sweet potato, peeled and chopped $0.25
- 1 1/2 tbsp vegetable shortening $1.50 for 16 oz.
- 1 1/2 tbsp unsalted butter $1.50 for a stick
- 1 1/2 cups plus 3 tbsp flour, plus more for rolling and baking Pantry
- 4 tsp baking powder Pantry
- 1/4 tsp baking soda Pantry
- 1/3 cup shredded cheddar (white or yellow) cheese, plus a pinch more for garnish $3.50 for 8 oz.
- 2 scallions, sliced, plus more for garnish $1 for a bunch
- salt and pepper Pantry
- 2 tbsp olive oil Pantry
- 1/4 red onion, diced $0.50
- 1 clove garlic, minced Pantry
- 2 6" chicken sausages (I like Trader Joes' Spicy Jalapeño Chicken Sausage), diced $3 for 6
- 1 jalapeño, seeded (if you don't like spicy--keep the seeds in if you do), diced $0.25
- 3/4 cup milk (2% or whole) $1 for a pint
Recipe Serves 2
- Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
- Boil the sweet potato in a small pot of water over high heat for 8-10 minutes, or until very soft. Drain, rinse with cool water until cool enough to handle and transfer to a mixing bowl. Mash well with the back of a fork.
- Mash the shortening and butter into the sweet potato.
- Stir the flour, baking powder, baking soda and a pinch each of salt and pepper into the sweet potato mixture. Just before the mixture comes together in a soft dough, stir in the 1/3 cup shredded cheese and the scallions. On a floured surface, pat the biscuit dough into a circle. Use a small biscuit cutter, narrow glass or small mason jar turned upside-down to cut the dough into 4-6 small biscuits. Place biscuits on floured baking sheet and top each with a sprinkle of the reserved cheese.
- Bake for 14-18 minutes, or until golden brown.
- While biscuits bake, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 2-3 minutes, or until onions begin to brown. Add the garlic, diced sausages and jalapeño and cook for 4-5 minutes, stirring occasionally, scraping the pan gently (a wooden spatula works well for this).
- Once the mixture in the pan has browned and become very fragrant, sprinkle the 3 tbsp flour over the top and stir to mix. Cook for 30 seconds. Slowly pour the milk over the mixture, stirring and scraping the pan as you go. A creamy gravy should begin form. Continue stirring until gravy is to your desired thickness. Season with salt and pepper and remove from heat.
- To serve, split the biscuits and spoon a bit of gravy in the middle. Garnish with reserved scallions.