There was a time in my life that I loved biscuits and gravy.
We’re talking back when I actually liked sausage. I was a gravy kid- I loved all kinds. At the time I fell in love with biscuits and gravy, I worked at a country club and every weekend, biscuits and gravy would be served for breakfast and every weekend, I would eat (and eat.)
I was also really overweight and eating biscuits and gravy wasn’t exactly “health-conscious.” So when I made the move to change my diet, I stopped eating biscuits/gravy and never looked back.
Then a few months ago my mother showed me these vegetarian sausages made from grains and vegetables. I normally stay away from meat substitutes (like tofu, tvp, etc.) and only eat things that are main from vegetables and grains (like there are only certain kinds of veggie burgers I will eat.) Yet, the sausages from Field Roast seemed right up my alley and I knew exactly how I wanted to cook them.
The texture is almost the same and they sausages still hold up in small chunks. It’s been years since I ate biscuits and gravy and while I didn’t think I missed it, this was delicious. This isn’t an every other day kind of meal but once those cold winter months hit, it’s sometimes nice to have a hearty breakfast option.
I’m betting that you could even fool a non-vegetarian into eating this!
- 1¾ cups whole wheat pastry flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons butter, chilled
- ¾ cup Sweet Potato Puree
- 1 tablespoon maple syrup
- ⅓ cup milk
- 2 links of vegetarian sausages (Like Field Roast)
- 2 tablespoons whole wheat flour
- 1- 1½ cups of milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch nutmeg
- Preheat oven to 425˚.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda together. With your fingers, two knives, or a pastry blender, cut butter into the flour mixture until the butter is in peas size pieces. In a separate bowl whisk together sweet potato puree, maple syrup, and milk. Stir into dry ingredients until the dough comes together.
- Turn dough out onto a floured surface and carefully roll out into a 1″ thick disc. Using a biscuit cutter (or a round cookie cutter), cut out biscuits and place on a baking tray. Be careful to not roll out the scraps more than once.
- Bake for 15-20 minutes, depending on thickness and size of the biscuits. Remove from oven and set aside until gravy is done.
- To make gravy, remove the sausage from the casing and chop into smaller pieces. Heat in a skillet over medium low heat until sausage pieces begin to sizzle. Toss flour with sausage pieces and continue to cook for one more minute. Once flour has cooked for a bit, pour in 1 cup of milk, salt, pepper, and nutmeg. Continue to heat until mixture thickens. If the gravy is too thick, add a little more milk.
- Split biscuits in half and spoon gravy on top. If you have extra biscuits, save them by freezing them for later use.