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Sweet Potato Biscuits and Gravy

  • Yield: 12 to 14 pieces

Ingredients

Biscuits:
1cup cooked sweet potatoes, peeled and cooled
1/2cup non-dairy butter
1cup unbleached all-purpose flour, plus extra for rolling the dough
1 1/2cups spelt flour
1tablespoon non-aluminum baking powder
1/2teaspoon dried thyme
1teaspoon sea salt
1/2teaspoon finely ground black pepper
1/2teaspoon garlic powder
2tablespoons lemon juice
1/2cup soymilk creamer
Gravy:
1/4cup non-dairy butter
1/4cup unbleached all-purpose flour, plus extra for rolling the dough
2whole vegan sausages, chopped
1/2small white onion, finely chopped
2cloves fresh garlic, finely chopped
1 1/2cups sweetened almond or soymilk
1cup soymilk creamer
1/2teaspoon sea salt
1/2teaspoon finely ground black pepper
1whole bay leaf
1dash freshly grated nutmeg

Instructions

  1. Preheat oven to 425F. If using a pizza stone, preheat in oven.
  2. In a large bowl, combine sweet potato and butter with a potato masher or pastry whisk. Slowly add flours, baking powder, thyme, sea salt, black pepper and garlic powder. Whisk until uniform.
  3. Add lemon juice and creamer to bowl with sweet potato mixture. Combine just until mixture holds together, being sure not to overwork dough. Roll out onto a floured surface to about 1⁄2-inch thickness and cut into rounds using a biscuit cutter or rim of a floured glass.
  4. Place on a lightly oiled cookie sheet or pizza stone and bake for about 15 minutes.
  5. For the gravy: Heat a medium (4-quart) pot over medium heat and add butter and flour. Whisk to create a roux. Add sausage, onion and garlic. Cook until browned. Add almond or soymilk, creamer, sea salt, black pepper, bay leaf and nutmeg. Cook until thick, stirring occasionally, about 10 minutes. Discard bay leaf.
  6. Serve biscuits warm and slather with gravy.

Recipe reprinted with permission from Jenny Engel and Heather Goldberg, authors of Spork-Fed (c) 2011. Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes at Spork Foods in West Hollywood, online vegan cooking classes at www.sporkonline.com, one-on-one in-home healthy pantry makeovers, and recipe development/trainings for chefs, food companies and colleges. Their cookbook, Spork-Fed, is currently on the shelves, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

 


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