Biscuits and gravy is a slightly guilty pleasure of mine, probably because my parents wouldn’t let me eat the dish growing up. The white, clumpy, greasy, unidentifiable meaty chunkiness that is traditional Southern biscuits and gravy never darkened the doors of my childhood home.
Now there’s a morbid fascination with it that I can’t shake, so today I took the concept out for a thoroughly grown-up spin: rich, nutty, sweet potato biscuits with a hearty, herb-y gravy on top, all piping hot with lots of fresh black pepper. Would you be into that?
So here’s a gluten-free, grain-free, dairy-free, plant-forward version! These walnut sweet potato biscuits are just dense enough to be ideal as a pairing for hot, savory gravy. If I wanted to make this a bit more substantial, I’d put a patty made of sausage meat, lamb or bison in between two biscuits and cover that with gravy. (This sounds like too delicious of a concept to go untested. Somebody give it a go and report back soon!) Or enjoy these walnut sweet potato biscuits as is with their mushroom gravy for breakfast, lunch, dinner or at any time.Print