Serves a Party of 2
Spending most of my childhood and young adult life on the Jersey Shore, biscuits and gravy wasn’t even found on the menu at local diners or chain breakfast spots. Moving to Asheville, North Carolina around 4 years ago, I was heavily introduced to all kinds of country-style breakfasts – but my favorite has to be the classic biscuits and gravy. Making this in my own kitchen with my own creative touch on it, I am sitting here completely blown away of how tasty it turned out.
Using a sweet potato infused gravy with a vegan apple maple sausage, I was so excited to pour it over some freshly baked cheddar biscuits all topped with sliced chives and a pinch of dried thyme. The sausage is made by a brand called Field Roast and they offer a variety of vegan alternatives. As for the “cheddar”, I used the brand called Follow Your Heart, which also features and abundance of vegan products that don’t leave an uncomfortable aftertaste like some other vegan brands I’ve tried.
Oddly enough, it took only around 30 minutes to prepare and serve, which has me super ambitious to make this yummy breakfast all over again.
Ingredients for the Cheddar Biscuits:
- 1 Cup of Gluten-Free All Purpose Flour
- 1/2 Cup of Cassava Flour
- 1/3 Cup of Ground Flaxseed
- 1/2 Teaspoon of Baking Soda
- 1 Teaspoon of Salt
- 1/2 Cup of Vegan Cheddar Cheese
- 2 Sticks of Earth Balance Vegan Butter
- 3/4 Cup of Plain Oat Milk
- 1/4 Cup of Avocado Oil
Ingredients for the Gravy:
- 1 Large Sweet Potato (chopped and boiled)
- 8 Apple Maple Sausages
- 3/4 Cup of Plain Oat Milk
- Splash of Vegetable Broth
- 1/4 Cup of Tapioca Flour (helps thicken gravy)
- 1 Tablespoon of Earth Balance Vegan Butter
- Few Dashes of Salt and Pepper
- 1/2 Cup of Freshly Chopped Chives (for garnish)
- 1 Teaspoon of Dried Thyme (for garnish)
For the cheddar biscuits, get your hands on the biggest mixing bowl you have in your kitchen. This helps minimize the possibility of the mixture flying all over your walls. (oops)
Toss in the all purpose flour, cassava flour, baking soda, ground flaxseed, cheddar cheese, and salt and begin to whisk it around.
Next, add in the oat milk and oil and mix everything together all over again.
Finally, drop in the room temperature butter and using an electric hand mixer, carefully blend your mixture one last time until everything is fully incorporated. If you don’t have a hand mixer, mash the butter into the flour with a fork (it is totally okay if you have some lumps in there).
Preheat the oven to 425 degrees – and in the meantime begin to boil your sweet potatoes and start preparing the gravy.
On a large cookie sheet, lay down parchment paper and drop 1/2 cup scoops of the biscuit mixture in 6 different portions.
Bake them in the oven for around 20-23 minutes or until you can see the biscuits start to brown up on the edges.
While those bad boys are in the oven, heat up a large saucepan with oil.
Add the sausages to the saucepan allow them to cook for about 5 minutes on each side.
In a blender, blend together the boiled sweet potatoes, oat milk, butter, veggie broth, tapioca flour, salt and pepper.
Pour the blended mixture into a bowl.
By now, the biscuits and sausages should be fully baked and cooked. Pull the biscuits out and allow them to cool – then chop up your sausages into smaller pieces and fold them into the sweet potato mixture.
To plate, lay down 3 of your cheddar biscuits, drizzle on the gravy, and top with the chopped chives and dried thyme.
Serve it up, dig in, and prepare to be smacked in the mouth with the most lovely flavors.
Plant Sugar Kitchen 