This breakfast is brought to you by crazy delicious biscuits. Fricking awesome biscuits that were so good at Thanksgiving, they made a second appearance at Christmas dinner and have booked a spot at New Year's, too. Biscuits so good that they could not be confined to the dinner table, transitioning to breakfast with the simple additions of egg, turkey sausage and cheese. Oh yes....I love me a breakfast sandwich, but especially when made with these delicious sweet potato rosemary biscuits.
I LOVE sweet potatoes. Like, seriously LOVE. You can keep your baked russets, roasted fingerlings and grilled baby reds...my sweet tooth for these tender tubers will never be satisfied. Their creamy texture, subtle sweetness and caramelized baked skin...*swoon*. Baked, fried, cubed or sliced, a dish of these delicious spuds will always set my taste buds a-tingling. Especially when paired with their partner in culinary crime, rosemary. One of my personal favorite combinations, I was pleased to add a pinch to a F&W recipe to take things up a notch. Five minutes out of the oven and a drizzle of creamed honey later, the hubs and I were in biscuit heaven.
I absolutely love the sweet and savory play of the sausage and biscuit together. They're terrific with a mild melter like colby jack or fontina. Typically cheddar is our cheese of choice for a breakfast sandwich, but its strong flavor detracts from the deliciosity particular to this biscuit. The cheese is included for its texture and to help bind the sandwich together, not to steal the show and overpower the pastry.
Is deliciosity even a word? Is now!
Portable, reheatable and storeable, these are wonderful little sammies to carry into work or on the road. You would not believe the envious looks I receive after whipping one of these out on an airplane. This is way more delicious than any McBreakfast could ever hope to be.
Sausage & Sweet Potato Biscuit Breakfast Sandwich
Sweet Potato Biscuits (makes 4-6 biscuits)
Inspired by Tanya Holland via F&W
- 1 tsp lemon juice
- 1/3 c milk (fat free or 2%)
- 1/2 c mashed sweet potato
- 1/2 c flour
- 1/2 c + 2 tbs whole wheat flour
- 1 tbs brown sugar, packed
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbs chopped rosemary
- 1/4 c cold unsalted butter, sliced
Preheat the oven to 450 degrees and line a baking sheet with a silicon mat or parchment. In a small bowl, whisk together the lemon juice and milk; let sit for 5 minutes to make buttermilk. Add the sweet potato and stir until smooth, then set aside.
In a medium bowl, stir together the flours, brown sugar, baking powder, baking soda, salt and chopped rosemary. Add the butter and cut into the flour with a pastry blender or two forks until the butter is -pea-sized. Make a well in the center. Pour the sweet potato mixture into the flour and stir until just combined.
Transfer the dough to a lightly floured baking mat or cutting board. Kneed together 3-4 times, then form into 1-inch thick round. Use a 3-inch biscuit cutter to stamp out as many biscuits as you can, reforming the dough scraps as needed. Transfer to the prepared sheet and bake for 13-15 minutes, until the biscuits are set and the tops are golden. Serve hot.
Once cooled, store in an air-tight container for up to one week on the counter or two weeks in the refrigerator.
- 2 oz turkey sausage (you can also buy pre-made patties)
- 2 whole eggs or 3 egg whites, lightly beaten
- salt & pepper, to taste
- 1 slice colby jack cheese
- 1 Sweet Potato Biscuit
Place a small non-stick pan on medium-high heat. Form the turkey sausage into a patty and grill for 3-4 minutes on each side, until well browned. Remove to a plate and cover with foil to keep warm. Wipe the pan with a paper towel and reduce the burner to medium-low heat.
If you have an egg ring, place in the pan to heat. When warm, spray with non-stick and pour the eggs into the ring. If you don't have an egg ring, spray the heated pan with non-stick and add the eggs to the pan. Season with salt and pepper, then cover the eggs and let cook until nearly set on top. For an egg ring, flip and let the other side cook until eggs are completely set. Without a ring, fold the eggs in half and remove from heat to finish cooking. Top the eggs with cheese in their final minute of cooking.
Cut the biscuit in half with a serrated knife, then reassemble and warm in the microwave for 20-30 seconds (the biscuits are easier to cut when cold). Remove the biscuit top and set to the side. Place the cooked egg on the biscuit bottom and top with the cooked sausage and biscuit top. Serve hot.
*Make ahead instructions: Cook the sausage and egg, omitting the cheese in the final minute of cooking. Let the egg and sausage cool while you cut your biscuit in half. Assemble the sandwich on the cold biscuit placing the cheese between the sausage and egg. Wrap tightly in plastic wrap and store in a Ziplock bag. Unwrap and reheat when ready.