Lately, I’ve been having a lot of fun in my kitchen turning sweet dishes into something savory and unexpected. On this particular occasion, I was seriously craving biscuits and gravy but there was no where to just run out and order a plate. I’m not even sure if there’s a kosher restaurant out there that sells biscuits and gravy! What is that about? So I tookÂ matters in to my own hands and made my own special version, inspired by one of my favorite sweet treats: cinnamon buns.Â Hey, maybe some Kosher restaurant chef out there can use my recipe and get to it. ButÂ in the meantime, I’ll just have to make them myself and I suggest you do the same.
Yam Biscuit and Sausage Gravy Buns
3-4 Mexican Style ChorizoÂ sausages (I used my favorite from Jack’s Gourmet), finely chopped
1 Tbsp margarine
1/4 cup flour
2 cups buttermilk (2 cups soymilk + 2 Tbsp lemon juice)
1 medium yam (you can also use sweet potato), 1/2 cup cooked
2 1/4 cups all-purpose flour
1 Tbsp baking powder
1/2 tbsp salt
1 tsp sugar
8 Tbsp cold margarine, cut in to small pieces
1/2 cup buttermilk (1/2 cup soymilk + 1/2 Tbsp lemon juice)
I made the sausage gravy first to give it a chance to cool. This recipe is SO simple! I fried the sausage in my amazing cast iron skilletÂ until cooked through and lightly browned.
I added the margarine, let it melt then added the flour and mixed until smooth. I added the buttermilk and stirred until the gravy thickened. I added salt and pepper to taste then removed the gravy from the heat to cool.
I preheated the oven to 400 degrees and got to work on the delicious biscuit dough. I poked holes in the yam and microwaved it on a plate for around 8 minutes (really, it’s whatever time my “baked potato” button decided). I let the yam cool slightly then peeled it and set aside. In a large bowl, I mixed together the flour, baking powder, salt and sugar. I added the cold margarine to the flour mixture and mixed with a pastry blender until pea-sized crumbs were formed.
I stirred in the buttermilk and 1/2 cup of yam with my hands until a bit loose. I kneaded the dough on a lightly floured surface for around 1 minute. If your dough is a bit sticky, that is okay. Just add some extra flour when you knead the dough.
I lightly floured my table one more time then rolled out the dough to a 1/4 inch thick rectangle. Just like with a cinnamon bun, I spread the sausage gravy all over the surface of the dough.
I rolled the dough to create a long cinnamon bun-like roll and sliced 2 inch thick pieces. You can cut whatever size rolls you want! Some people like larger rolls. Others prefer smaller slices (I don’t know who those people are though).
If you have any extra biscuit slices, you can bake them in cupcake liners. What a fun way to serve these savory treats!
One word: delicious! The biscuit dough was light and airy with a touch of sweetness from the yam. The sausage gravy was spicy and creamy and a lot less messy to eat than pouring the gravy right over the biscuit…although I will say you can do that also! You can serve this as a fun appetizer or even as an horÂ devoursÂ at your next party. You will certainly surprise your guests with this savory sausage bun.