Sausage Gravy and Sweet Potato-Sage Biscuits is a delicious and easy-to-make meal that makes a hearty breakfast. I think you’ll find it also satisfies those who love breakfast for dinner, too!
My husband is usually the sausage-gravy-and-biscuits-maker in the house, and whips it up for breakfast every so often. I’m pretty sure he’s the one who introduced me to this dish, courtesy of Bob Evans restaurant! As a kid, he spent some summers with his Southern relatives, so I’m sure that’s where his love for this dish came from.
After my first trip to Charleston, South Carolina, I remember saying, “I know I’ve had biscuits before, but they weren’t anything like these!” I said that in pretty much each restaurant that served them (I couldn’t stop ordering them). The biscuit makers in Charleston must sprinkle their biscuits with magic fairy dust, because they’re dreamy.
These Sweet Potato-Sage Biscuits are so easy to make, and they’re small, so you won’t feel guilty eating a few. They’re not super thick biscuits, but they’re delicious, and good to serve with all types of meals — think Thanksgiving!
You may be able to make these biscuits thicker (don’t roll the dough as thin as I instruct in the recipe), cut out fewer rounds, and adjust the baking time slightly. If you try that route, keep me posted, and I’ll do the same!
You’ll love the color and flavor of these biscuits. I love sweet potatoes, and you’ll be amazed by the pretty color it adds to the biscuits. Sage is the perfect partner for these biscuits, and for the sausage, too.
The next time you’re looking for a comforting breakfast, serve Sausage Gravy and Sweet Potato-Sage Biscuits. It’s perfect for the season!
Hungry for more Breakfast recipes? Try one of these recipes:
Blueberry Dutch Baby Pancake
Roasted Broccoli and Swiss Quiche
Spinach, Bacon, and Brie Breakfast Crepes
You'll love this savory dish for breakfast, or as a breakfast-for-dinner meal!
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons fresh chopped sage
- 6 tablespoons cold butter, cut into pieces, plus 2 tablespoons melted butter
- 1/2 cup milk
- 1 large sweet potato, cooked and mashed
- Parchment paper
- 1-1/2 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 1/4 teaspoon ground black pepper
- Add the flour, baking powder, baking soda, salt, and sage to a large bowl. Whisk to combine.
- Add the cold butter to the dry mixture. Use a pastry cutter or fork to combine the mixture until it forms small crumbles.
- In a separate bowl, add the mashed sweet potato and milk, and combine until smooth.
- Add the sweet potato mixture to the flour mixture and knead with your hands in the bowl several times to combine.
- Lightly flour a work surface and add the dough to it. Roll the dough out until it’s about 1-1/2-inches thick.
- Use a 2-inch-round biscuit cutter, or the mouth of a glass, to cut into the dough. Gather up the scraps of the dough and repeat until all used.
- Place the biscuits on the lined baking sheets and brush the tops with the melted butter.
- Bake for 5 minutes, rotate, and continue baking for another 4 minutes or until golden.
- Move the sausage to the side of the pan. Add the butter. Once melted, add the flour, a little at a time, and whisk constantly.
- When the flour is combined, add the milk, a little at a time, stirring constantly. Reduce the heat to low and cook for 10-15 minutes, or until the mixture has thickened. If the gravy is too thick, drizzle a little more milk into the mixture, stirring until combined and warmed through.
- Serve the warm gravy over the biscuits and season with the black pepper.