|Sweet Potato Biscuits with Sausage Gravy, Crispy Pork Belly, & a Fried Egg|
For the Sweet Potato Biscuits:
½C Sweet Potato Puree
½C Buttermilk, Shaken
2 ¼C AP Flour
1T Baking Powder
1t Salt & Sugar
¼t Black Pepper & Paprika
Pinch of Nutmeg
1 Stick of Unsalted Butter, Cubed & Chilled
For the Sausage Gravy:
½lb Ground Sausage, Cooked into Crumbles (save the grease)
4T Leftover Sausage Fat
3T AP Flour
Pinch of Paprika
Salt & Pepper, To Taste
For the Biscuits & Gravy:
Sweet Potato Biscuits, Baked & Split in Half
Crispy Pork Belly (or you can substitute thick cut bacon)
Prepared Sausage Gravy
Fresh Minced Chives, For Garnishing
Directions:1. For the Sweet Potato Biscuits: Preheat the oven to 400 degrees. In a small bowl, whisk together the sweet potato puree with the buttermilk until smooth, and then set it aside. In a larger bowl, mix together the flour, baking powder, salt, sugar, and seasonings until incorporated. Place the chilled butter into the flour mixture, and using a pastry cutter, blend in the butter by hand until it resembles pea-sized crumbs. Next, gently stir in the sweet potato-buttermilk mixture until loose and sticky. Pour the dough out onto a floured surface and gently knead until the dough comes together. Roll the dough out until the thickness you want and use a biscuit cutter to cut out individual biscuits (I like my biscuits thick & big, so we only made about 6 biscuits). Spray a small pan with Pam and place the biscuits close together (so they rise up, not out). Bake in the preheated oven for 15-20 minutes, depending on the size of your biscuits, or until puffed up and lightly golden. Keep biscuits warm until ready to assemble your biscuits & gravy.
2. For the Sausage Gravy: Fry the ground sausage in a hot, deep skillet. Once crispy and crumbled, remove the sausage, but still leaving the fat. Combine the fat with the flour in a skillet, continuously whisking, cook on medium heat for a couple of minutes until a roux is formed. Add the milk slowly to the skillet and mix the roux using a whisk. Turn the heat down to low and continue stirring until he mixture is thickened, 2-3 minutes. Add in salt and a lot of pepper to taste (and any other seasonings you would like to add). If the gravy is too thick for your taste, you can thin it by adding more milk, a tablespoon at a time. Add in the cooked sausage until combined. Keep warm until ready to serve.
3. For the Biscuits & Gravy: Split a baked sweet potato biscuit and place some crispy pork belly (or bacon) in the middle, and top it with the other half of the biscuit. Spoon some of the warm sausage gravy over the top of the biscuits, top with a fried egg, and garnish with minced chives. Enjoy immediately.