Cast-Iron Sweet Potato Biscuit & Country Sausage Gravy Bake

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Place 1 large sweet potato cubes into a steamer basket set over boiling water, cover, and steam until fork-tender, about 10 minutes. Transfer to a bowl, mash until completely smooth with a fork, and place the bowl in the freezer for 10 minutes to chill thoroughly so it won't melt the biscuit butter later.

   10 min

   Tip: Chilling the mashed sweet potato is crucial; warm puree will melt your biscuit butter and ruin your tender layers.

2. 2

   While the sweet potato chills, heat a 12-inch seasoned cast-iron skillet over medium heat. Add 1 lb bulk country breakfast sausage, breaking it apart with a wooden spoon into bite-sized morsels. Brown until cooked through and deeply caramelized around the edges, about 8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving 2 tablespoons of rendered fat in the skillet (drain off any excess fat beyond that).

   8 min

   Tip: Let the sausage develop deep golden-brown bits on the bottom of the skillet; that fond creates the foundation for your gravy.

3. 3

   Return the cast-iron skillet to medium-low heat with the reserved sausage drippings. Add 2 medium shallots, 3 cloves garlic, 1 tbsp finely chopped fresh sage, and 1 tsp fresh thyme leaves. Sauté until the shallots soften and turn translucent, about 3 minutes. Sprinkle in 1/4 cup all-purpose flour, stirring constantly for 2 minutes to cook out the raw flour flavor.

   5 min

   Tip: Stir the roux constantly with a flat wooden spatula to keep the garlic and shallots from scorching.

4. 4

   Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, scraping up all the savory fond from the bottom of the pan. Bring to a gentle simmer and stir continuously until thickened to coat the back of a spoon, about 3 minutes. Stir in the reserved cooked sausage, 1 tsp Worcestershire sauce, 1/2 tsp kosher salt, and 1 tsp freshly cracked black pepper. Remove the skillet from heat.

   4 min

   Tip: Keep the gravy slightly looser than customary spooning gravy; it will thicken further as it bakes under the biscuits.

5. 5

   In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tbsp granulated sugar, 1 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Toss in 6 tbsp unsalted butter (frozen and grated) until coated with flour. In a separate measuring cup, whisk the chilled mashed sweet potato into 3/4 cup cold buttermilk until smooth. Pour into the flour mixture and gently fold with a silicone spatula just until a soft, shaggy dough forms. Do not overmix.

   6 min

   Tip: Handle the dough with a light touch; working it too aggressively activates gluten and makes biscuits tough instead of flaky.

6. 6

   Using a large spoon or greased 1/4-cup portion scoop, drop 7 to 8 generous mounds of sweet potato dough directly on top of the warm sausage gravy in the cast-iron skillet, arranging one in the center and the rest in a ring around the perimeter, leaving slight gaps for steam to escape.

   3 min

   Tip: Placing the biscuits on warm gravy creates immediate oven spring, puffing the dough tall and crisp.

7. 7

   Carefully slide the cast-iron skillet into the middle rack of the preheated 400°F oven. Bake uncovered until the sweet potato biscuits are puffed, crusty, and deep golden-brown, and the sausage gravy is bubbling enthusiastically around the edges, 22 to 25 minutes.

   24 min

   Tip: A toothpick inserted into the center of a biscuit should come out clean without wet dough.

8. 8

   While the skillet finishes baking, melt 2 tbsp unsalted butter in a small saucepan over medium-low heat. Stir in 2 tbsp sorghum syrup and the remaining 1 tsp fresh thyme leaves. Simmer for 1 minute until fragrant and glossy, then take off heat.

   3 min

   Tip: The warm sorghum butter adds an irresistible earthy sweetness that pairs beautifully with the rich peppered sausage.

9. 9

   Pull the skillet from the oven and set it onto a heatproof trivet. Immediately brush the tops of the hot sweet potato biscuits generously with the warm sorghum-thyme butter. Sprinkle with 1/2 tsp flaky sea salt. Allow the skillet to rest for 5 minutes before spooning deep, saucy portions onto warm brunch plates.

   5 min

   Tip: Resting for five minutes allows the bubbling gravy to set slightly, so each biscuit portion scoops cleanly.