Sweet Potato Biscuits with Soyrizo Gravy

When my brother first tried this breakfast at Fork Heart Knife in Cincinnati, he stopped eating, put his fork down, and put his hands in the air and said, “This—could be—the best thing—I’ve ever eaten.  EVER.” Then we fought over who got to eat the last bite.  (He graciously let me have it, as it was my last FHK brunch ever.) Yes, it was a sad day for Cincinnati when we found out the FHK was going to close. But we had a great time while it lasted, and I know that they will go on to make many more people happy with their heart-warming dishes.

In honor of Fork Heart Knife’s last dinner on Thursday, I experimented and attempted to recreate the incredibleness that is their biscuits with soyrizo gravy.  The combination of the creamy taste of the gravy and the flaky sweet potato biscuit makes you say “Mmmmm”. The fresh greens with acidic dressing that comes with the hearty breakfast helps to distract your fork and lets you pause to savor all the flavors.

I told Sierra at FHK (see her great blog here) that I wouldn’t make it back before they closed and asked her how in the world she made this gravy so darn creamy.  And of course, the answer is butter. Lots and lots of butter. (See the original recipe here.) We used Mark Bittman’s sweet potato biscuit recipe, but it was disappointing because it wasn’t as flaky as I wanted.  Do you know a good biscuit recipe? My goal is to become a master biscuit baker! Please share your recipes if you have one!

I hope you can make this biscuits and gravy for people that you love.  It will make them very happy.  Good luck on your next big adventures, Fork Heart Knife!

Soyrizo Gravy

Sierra is always encouraging experimentation with her recipes and says you can pretty much put anything in this gravy: sausage, roasted root vegetables, different spices.  But I stuck to her original suggestion of soyrizo (vegan chorizo).  You can find this at Trader Joe’s, and it adds a huge punch of spice and flavor and gives the gravy a nice texture.

Adapted from Fork Heart Knife
Makes gravy for about 6 large biscuits

½ stick of unsalted butter
¼ cup of flour
¾ cup of milk, plus more to tweak consistency
1 onion, chopped finely
8 oz. of soyrizo, casing removed
½ bell pepper, chopped finely
¼ pablano pepper

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To make a roux, melt the butter in a heavy bottomed pan over medium heat.  Whisk in the flour until smooth and cook a few more minutes to meld the butter and flour together.  To make it a béchamel sauce, whisk in the milk and continue to whisk it has a thick, gravy-like consistency.  You can always add some more milk to make it a bit thinner.

In separate pan, over medium heat, add some butter and brown the onions until almost softened.  Add the soyrizo and brown for a few minutes.  Add the peppers and cook until soft.

When the vegetables are soft stir into the béchamel sauce and let it cook for bit while you make the biscuits.  Make sure you or your sous chef continues to stir the gravy so it doesn’t burn.  Then season to taste with salt and pepper or any other spices!  You can turn the heat off and let the gravy sit while the biscuits bake.  Just heat it back up before spooning over the biscuits.  Then prepare for the biscuits and gravy stampede.

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