I’m kind of obsessed with biscuits and gravy. Given a choice for breakfast, I’ll almost always choose biscuits and gravy. This version has been my go-to for quite sometime, and it’s also one of the most popular recipes on this site. What it lacks in glamour, it makes up for in flavor. This recipe is kind of the best of both worlds – a little glitz and a lot of flavor. Don’t get me wrong. It still has that warm comfort only a meal like biscuits and gravy can provide, but it’s also got some extra oomph thanks to the sweet potato and chorizo.
The sweet potato gives these biscuits an airy and tender texture. It also imparts a light sweet potato flavor, really just enough that you know it’s there. Since sweet potatoes and spicy chorizo go exceptionally well together, these biscuits are the perfect vessels for eating the chorizo gravy. The method for making the biscuits is pretty much genius, and I can’t believe I haven’t tried it sooner. The dough is rolled thin, then folded in half before cutting. This allows the biscuit halves to be perfectly separated after baking. The gravy is a standard sausage gravy but with extra kick from the chorizo and chipotle powder. You can make it as thick or thin as you like. I like my sausage gravy on the thicker side, but you can easily change the recipe to suit your personal tastes. With the cold weather here to stay, I predict this one will be a favorite all winter long.
Heat the oven to 400º. Use a fork to poke several holes in the sweet potato, then place on a foil lined baking sheet. Bake until the potato is tender, about an hour. Leave the oven on. When cool enough to handle, cut the potato in half and scoop out ½ cup of the flesh. Reserve the remaining for another use (in our case, for Clara). Line a baking sheet with a nonstick mat or parchment and set aside.
In a medium bowl, whisk together the flour, baking powder, salt, sugar and chipotle powder. Using your fingers or a pastry blender, work in the butter until it resembles pea-sized crumbs. Stir in the sweet potato and buttermilk or half-and-half and mix until just combined.
Turn the mixture out onto a well-floured surface and knead, folding and turning frequently, until the dough is smooth. Sprinkle on additional flour as needed to prevent the dough from sticking. Roll the dough to about ¼-inch thick, then fold in half. Using a floured round cutter, cut the dough into rounds and place, close together, on the prepared baking sheet. Bake for about 15 minutes, or until the tops are golden.
While the biscuits are baking, prepare the gravy. Heat the oil in a medium skillet over medium heat. Add the chorizo and cook until browned. Using a slotted spoon, transfer the chorizo to a plate. Drain all but 2 tablespoons of oil from the pan. Whisk in the flour and reduce heat to medium-low. Continue whisking until a roux forms. Gradually whisk in the milk and reduce heat to low. Cook until the mixture thickens to your desired consistency, adding more milk or water if the gravy is too thick. Stir in the chorizo and cilantro, then add salt, pepper and chipotle powder as desired.