Sweet Potato Biscuit Breakfast Sandwich
Tender sweet potato biscuit, salty sausage, and sweet heat finish.
Timing: 55 mins
Sweet Potato Biscuit Breakfast Sandwich
Tender sweet potato biscuit, salty sausage, and sweet heat finish.
Timing: 55 mins
Key move
Sweet potato biscuit dough for tenderness; hot honey brushed inside the biscuit like a sauce layer.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 12Your prep station before cooking begins
Biscuits (0/8)
My biscuits spread out and didn't get tall.
Ah, that happens when the butter isn't cold enough, or you work the dough too much.
My biscuit dough is too sticky to handle and cut.
That usually means the sweet potato brought a bit too much moisture to the party.
Chef's Notes
Toast the inside of the biscuit halves for a crispier texture and to prevent sogginess.
Serve immediately for the best texture, or wrap tightly in foil to keep warm for a short time.
Cook sausage patties ahead of time and reheat gently. Assemble sandwiches just before serving.
The Method
MIX
Whisk dry ingredients. Cut in cold butter (½ cups) until pea-sized.
Dry ingredients are whisked and butter is cut in to pea-sized pieces.
WET
Mix potato, buttermilk (80 mL), honey (40 mL). Fold into flour.
Wet ingredients are combined and folded into the dry ingredients to form a dough.
PAT & CUT
Pat to 1-inch thick. Cut rounds. Bake at 425°F (220°C) for 15-18 mins.
Biscuits are cut into rounds and placed on baking sheet.
GLAZE
Split warm biscuits. Brush INSIDE with hot honey (30 g)honey (40 mL).
Warm biscuits are split and the inside surfaces are brushed with hot honey.
BUILD
Biscuit bottom -> Sausage -> Egg -> Biscuit top.
Sandwich is assembled with biscuit bottom, sausage, egg, and biscuit top.
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