Southern Cast Iron

Biscuits and Gravy

SWEET POTATO ANGEL BISCUITS AND CARAMELIZED ONION GRAVY

Makes 8 to 10 servings

Yeasted sweet potato biscuits have just the right texture for soaking up a rich gravy of apple cider and caramelized onions.

4 tablespoons unsalted butter, divided
6 cups thinly sliced red onions
¾ teaspoon kosher salt, divided
1½ tablespoons firmly packed light brown sugar
1½ cups hard apple cider
1½ cups vegetable broth
3 tablespoons cornstarch
1½ teaspoons chopped fresh sage
¾ teaspoon ground black pepper
Sweet Potato Angel Biscuits (recipe on page 54)
Garnish: chopped fresh sage, ground black pepper

In a 12-inch cast-iron skillet, melt2 tablespoons butter over medium-high heat. Add onion and ¼ teaspoon salt. Cook, stirring frequently, until lightly browned, about 10 minutes. Stir in brown sugar and remaining 2 tablespoons butter; reduce heat to medium-low. Cook, stirring occasionally, until dark golden

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