Sweet Potato And Black Pepper Biscuits Recipes

SWEET POTATO BISCUITS AND GRAVY

Steps:

• Preheat oven to 450°.
• Line a baking sheet with parchment paper.
• To make the sweet potato purée, pulse cooked or canned sweet potato in a food processor until smooth. I used canned sweet potato and it worked well.
• In a small bowl, whisk the sweet potato purée with the buttermilk. If you don't have buttermilk, use regular milk, subtracting 1 TBS, and adding 1 TBS white vinegar in its place. Let it sit on the counter for a few minutes before using.
• Meanwhile, in a medium bowl whisk the flour with the brown sugar, baking powder, baking soda, salt and pepper. Sprinkle the grated butter over the dry ingredients.
• Using a pastry blender cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture until a soft dough forms. Do not overwork the dough.
• Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch biscuit cutter, cut out as many biscuits as you can. I got six. Carefully press the scraps together and cut out more biscuits.
• Arrange the biscuits on the prepared baking sheet and bake for about 14 minutes, until golden brown. Brush with the melted butter and serve warm.
• Crumble four sausage links (remove from casing) in a hot pan over medium heat, breaking into small pieces. Cook until golden brown.
• Pour off any grease, retaining the browned bits on the bottom of the pan. Add 2 tablespoons of butter to the pan and stir until melted.
• Sprinkle in 2 TBS flour and cook, stirring constantly for one minute, being careful not to brown the flour. Add the maple syrup and black pepper.
• Slowly pour 3/4 cups whole milk into the pan stirring constantly as the gravy thickens. Add two tablespoons heavy cream to the thickened gravy and stir to mix well.
• Taste the gravy and add salt and more pepper to taste. The amount of salt needed will depend on the salt in the sausage and butter. You might not need any additional salt.
• Remove the gravy from the heat and sprinkle in a few chopped chives or scallions. Serve piping hot over warm buttered biscuits.

SWEET-POTATO BISCUITS

Steps:

• Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
• Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
• Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.