Walnut Sweet Potato Biscuits and Mushroom Gravy (grain free, gluten free, dairy free, paleo) | Fresh Planet Flavor

Biscuits and gravy is a slight guilty pleasure of mine, probably because my parents wouldn’t let me eat the dish growing up. The white, clumpy, greasy, unidentifiably 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?

Walnut Sweet Potato Biscuits and Mushroom Gravy (grain free, gluten free, dairy free, paleo) | Fresh Planet FlavorSo 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. 
 
Walnut Sweet Potato Biscuits and Mushroom Gravy (grain free, gluten free, dairy free, paleo) | GrokGrub.com
Walnut Sweet Potato Biscuits and Mushroom Gravy (grain free, gluten free, dairy free, paleo) | GrokGrub.com

Walnut Sweet Potato Biscuits with Mushroom Gravy

Preparation 20 mins 2017-07-26T00:20:00+00:00
Cook Time 30 mins 2017-07-26T00:30:00+00:00
Serves 2-4     adjust servings

These walnut sweet potato biscuits are sweet, nutty and soft a bit of crust on the outside... perfect to pair with mushroom cauliflower gravy.

Ingredients

  • Biscuits
  • 2 cups walnuts
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp baking soda
  • 1/2 tsp fresh thyme leaves
  • 3/4 cup cooked sweet potato, mashed
  • 1 egg
  • Gravy
  • 2 cups cooked cauliflower
  • 1/2 tsp fish sauce
  • 4 tsp coconut oil, divided
  • 1/4 tsp salt, or to taste
  • 1/2 cup coconut milk
  • 1 lb sliced or torn mushrooms
  • Thyme leaves
  • Black pepper

Instructions

  1. Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
  2. To make the biscuits, grind the walnuts, salt, pepper and baking soda in a food processor until a coarse meal forms. Stir in the thyme leaves, egg and sweet potato, and then pulse again until thoroughly combined.
  3. Shape into discs approximately ½ inch thick and 3 inches in diameter. Bake on the lined baking sheet in the preheated oven for approximately 30 minutes or until browned and firm to the touch. Remove from the oven and cool slightly.
  4. While the biscuits bake, make the gravy by combining the cooked cauliflower, fish sauce, 2 teaspoons of coconut oil, salt, and coconut milk in a food processor and puree until smooth. Set aside.
  5. Saute the mushrooms: heat 2 teaspoons of coconut oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until mushrooms are soft and quite brown. Transfer the cauliflower mixture into the pan, combine with the mushrooms. Once hot, remove from the heat.
  6. Place a scoop of the mushroom mixture on a plate and top with a warm biscuit or two. Garnish with thyme leaves and black pepper.

by

4 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 44kcal Calories from fat 32
% Daily Value
Total Fat 4g 6%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 7mg 2%
Sodium 94mg 4%
Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
This post may contain affiliate links. Thank you for supporting Fresh Planet Flavor.