Keep the holiday cheer going with this rich rendition of a southern classic. It might look like a million bucks, but we're sure your pocket book will thank us!
Sweet Potato Biscuits & Gravy
Yields 4 servings
Additional Cost: $2.45
1 cup leftover sweet potato puree
1 lemon, juiced
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
4 button mushrooms, sliced thinly
1 cup homemade turkey stock
1 cup leftover gravy
Salt and pepper, to taste
1.) Preheat the oven to 350F.
2.) Combine sweet potato puree, eggs and lemon juice in a large bowl. Using a wooden spoon, stir until smooth.
3.) In a separate bowl, whisk together flour, baking powder, salt and pepper.
4.) Add half of the dry ingredients to the sweet potato mixture and stir to combine.
5.) Add the remaining dry ingredients to the sweet potato mixture and stir until completely incorporated.
6.) Transfer the dough to a lightly floured surface and roll out to ½ inch thickness.
7.) Using a 2-inch punch, cut out 8 rounds and place on a parchment lined sheet tray.
8.) Bake biscuits for 25 minutes, or until they are golden brown. Set aside.
1.) While the biscuits are baking in the oven, heat oil in a large skillet over medium high heat.
2.) When oil begins to shimmer, add the mushrooms in an even layer. Let them sit for a minute so that they get a nice brown color. Stir and continue to cook for 4-5 minutes.
3.) Add stock to the skillet and scrap off anything that stuck to the bottom of the skillet.
4.) Add the left over gravy to the skillet and bring to a boil. Continue to cook for 10 minutes.
5.) Once the gravy thickens, remove from heat and season with salt and pepper if necessary.
1.) Place two biscuits on each plate.
2.) Pour or spoon gravy over biscuits. ENJOY!