For breakfast, lunch, or dinner, these quick and simple sweet potato biscuits and gravy are a snap to whip up, super delicious, and insanely comforting!
This post is sponsored by the National Frozen and Refrigerated Foods Association. All opinions are my own.
Well spring break is officially over, and I am officially sad about it. Zach and I desperately needed a break, and it came at the perfect time. Zach is teaching two very large classes this semester while still continuing his research, and I have been ATTEMPTING to balance a full load class schedule while also maintaining this website. So yes, a break was definitely needed. Now that we are back into the swing of things, easy weeknight meals are a must and these simple and quick sweet potato biscuits and gravy fit the bill just perfectly.
I have talked about this before, and I’m sure I will talk about it again, but it is essential that Zach and I keep a stocked freezer. Now, I’m not sure if you guys knew this or not, but it is officially frozen foods month! This is the perfect time to share a recipe utilizing frozen foods. Sometimes Zach and I won’t get to a grocery store in over two weeks, so keeping a stocked freezer/pantry is completely necessary. You could almost call us pantry hoarders, but I would be too embarrassed to share a photo of my messy pantry with you, so you will just have to believe me. ;) This recipe is perfect for utilizing freezer staples, and in this case this staple comes in the form of Bob Evan’s Pork Sausage Gravy. It’s so creamy. It’s so delicious, and you may as well make two servings. You are going to need that second serving. Trust me.
Since I have discovered this delectable treat, I have started keeping pouches of this stuff in my freezer just in case I need to whip up a quick weeknight meal. Zach and I love breakfast for dinner and usually have it at least once a week. There is just something so comforting about breakfast for dinner. Don’t get me wrong, I’m a fan of this recipe for breakfast/brunch/lunch…or really anytime of day, but I LOVE LOVE it for dinner. That is what is so great about this recipe. It is completely versatile!
This recipe is super simple to make. Don’t let baking biscuits scare you. They are one of the easiest baked goods you can whip up in under 30 minutes. These biscuits take a few extra minutes because you have to cook the sweet potatoes, but other than that, they are a snap to make. They are also equally great served the next morning for a quick breakfast-on-the-go situation. Making the gravy is as simple as sticking the pouch in a pot of boiling water. Literally, that’s all it takes. You get homemade taste without all the prep. Soooooo….you are welcome for that. Lastly, you can get somewhat creative when it comes to eggs. I prefer a sunny-side up egg or over-easy egg for this recipe, but any form will work for this recipe in particular!
As you are perusing the aisles of the frozen foods section of your local grocery story, remember to stock up on your favorite staples, and that includes this Bob Evan’s Pork Sausage Gravy! It’s the perfect ingredient to have lying around, especially when you have the hankering for biscuits and gravy!
If you are looking for some more inspiration for quick weeknight recipes, check out the Easy Home Meals website. There is an endless amount of recipes for utilizing frozen foods!
Quick and Simple Sweet Potato Biscuits and Gravy
Beer Pairing Well I officially haven’t posted a pairing with a brown ale in over a month. This is kind of scary, since I tend to pair with brown ales quite often! How about we remedy this situation, and pair this recipe with a brown ale! I have paired biscuits and gravy with brown ales before, and I will continue to do it. There is just something so special about this pairing. This sausage gravy is very savory and robust in flavor. You want a beer that can stand up to that without taking away from it. A brown ale is perfect for the job. This pairing actually comes two-fold. A brown ale also pairs really well with these slightly sweet biscuits. A brown ale will balance out that sweetness. This is a pairing you don’t want to miss out on! You will start preparing biscuits and gravy JUST so you can pair it with a brown ale! ;)
These sweet potato biscuits and gravy are the perfect recipe for a quick weeknight meal. They are bursting with flavor and will please the entire family! Crack open a chilled brown ale and pair it with this recipe! It will be a win-win for everyone!
- 1 medium sweet potato peeled and cubed
- 1 cup all-purpose flour more as needed
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/3 cup very cold butter cubed
- 1/4 cup buttermilk more as needed
- sticks unsalted butter + 2 tablespoons
- Bob Evan's Original Pork Sausage Gravy or Homestyle Pork Sausage Gravy
- 4 eggs cooked to your liking
- fresh parsley for garnish
- Add the sweet potatoes and a dash of salt to a medium saucepan. Fill with just enough water so that the sweet potatoes are submerged and place over high heat. Bring to a boil and boil the potatoes until very tender, about 15 minutes. Drain and transfer the potatoes to a bowl. Mash with a potato masher and season with salt and black pepper. Place the potatoes immediately into the fridge while you prepare the rest of your ingredients for your biscuits.
- Preheat your oven to 425 degrees F and spray a shallow oven-proof skillet or a large baking sheet with a nonstick olive oil spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Place the butter in the flour mixture and using clean fingers, the back of a fork, or a pastry cutter, break up the butter into the flour so that it resembles coarse crumbles. Place the bowl in the fridge, and remove the sweet potatoes.
- Add the buttermilk to the sweet potatoes and whisk until smooth. It is ok if there are a few potato chunks left behind. This just adds texture to your biscuits. ;)
- Take the flour mixture out of the fridge and stir the sweet potato into the flour. At this point, if your batter is too wet to hold together, add more flour until it is firm but still moist. Vice versa, if the mixture is too dry, add more buttermilk until you reach the same moist but firm consistency.
- Pour the dough out onto a generously floured surface. With floured fingertips, press the dough down into a 1-inch even surface. Using a 2-inch in diameter biscuit or cookie cutter, cut biscuits out of the dough and place on the prepared skillet.
- Place the pan in the oven and bake for 15-20 minutes or until cooked through and slightly brown on top. Remove from oven and let stand for a couple of minutes before serving.
- While the biscuits are baking, prepare your sausage gravy and eggs. Per manufacturer's instructions, prepare your gravy. Place the packet of gravy in a pan with boiling water and boil for about 20-25 minutes (for frozen) until warm. Very carefully, cut upon the pouch and pour into a serving dish.
- Cook your eggs to your liking.
- Serve the sweet potato biscuits topped with sausage gravy and an egg. Garnish with fresh parsley and enjoy immediately!