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I went to a music festival in the south a few years ago and one of my main takeaways (actually) was how good the food was. I mean I had a really good time running around, dancing to whatever, not washing my hair, sharing an RV with 6 other people etc (actually!). But the food… it was surprising. I had packed a good amount of fruit and Larabars thinking the situation would be nutritionally inadequate. I’ve since learned that you should just bring a snack for the ride down and worry about food at the destination. Spontaneity! Making do! That’s travel. And it’s certainly a very healthy approach in its own right.

Anyway, so we were in Tennessee on this farm. It was crazy hot, dusty and muddy at the same time, people on all sides, music, drum circles, spontaneous yoga sessions, dancing, fountains, glow sticks, the whole thing. And there’s food trucks/stands everywhere just ready to serve up really awesome stuff–some of them locals, some travellers, some with the festival officially, just a potent mix of yums for real. Within 5 minutes of our little campsite, there was delicious, vegan french toast with bananas and maple syrup, fruit smoothies and fair trade espresso. On one bright morning, having just fetched my plate of morning awesomeness, I went in search of some pals. I caught up with one, also on a breakfast mission, and I um… got a bit grossed out.

He had a plate of biscuits with sausage gravy. Like white, meaty, greasy-ish gravy. In the sweltering heat too! Kinda like chunky-ness on a biscuit. Seeing as I was in a high-and-mighty-on-health phase, I guess I wasn’t feeling it. My friend, however, was crazy about this breakfast. Admittedly, with a little space, I couldn’t help but think that the dish’s appeal was totally natural. Slightly sweet and rich biscuits with a hearty, herbed gravy on top, all piping hot with lots of fresh black pepper. I could be into that with a few adjustments.

So here’s a plant-based version without gluten! These almond-based biscuits don’t rise terribly much so they’re ideal for smothering with hot gravy and herb-y mushrooms. They’re herbal, sweet and moist with a nice crust on the outside. Leftover biscuits? Cube them up, toss with a bit of oil and pepper and bake in the oven for 10 minutes and you have heavenly croutons for garnishing soups, mixing up with roasted root vegetables etc.

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gluten free sweet potato biscuits with mushroom gravy
Adapted from Roost here and here
serves: 6 -8
special equipment: a blender is helpful but mashing with a fork/heavy stirring is an option
notes: If you’re buying stock, make sure you go for a no sodium variety. Ditto if you use canned beans. The miso adds so much (delicious) saltiness.

2.5 cups almond meal
1/2 tsp fine salt (I used Himalayan pink salt for fun)
1/2 tsp ground black pepper
1 tsp baking soda
1 tsp baking powder
1-2 sprigs hearty herb (sage, rosemary, thyme), leaves removed and chopped
1/2 cup fully cooked sweet potato, mashed up
1/2 tsp ground chia or flax seeds
1/4 cup plus 2 tbsp neutral oil (I used grape seed)
1 tsp apple cider vinegar
1 tbsp maple syrup

gravy + mushrooms:
3/4 cup cooked white beans
1.5 cups vegetable stock
juice of 1 lemon
1.5 tsp miso
1 tbsp almond butter
2 tbsp grape seed oil
5 cups sliced cremini mushrooms
3 sprigs of thyme, leaves removed and chopped

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Make the biscuits: combine the almond flour, salt, pepper, baking soda, baking powder and chopped herb in a large bowl. Combine the mashed sweet potato, ground chia seeds, oil, vinegar and maple syrup in the container of a blender. Puree the mixture completely and pour into the bowl with the dry ingredients. Mix everything together until a dough forms/everything clumps together without being too sticky.

Lay a piece of parchment paper down on the counter and dust it with a finer gluten free flour (rice or chickpea flour). Scrape the dough from the bowl onto the parchment and flatten out slightly. Lay another piece of parchment on top and roll out the dough to about 1 inch thickness. Cut 3-4 inch rounds out of the dough with a biscuit cutter or rocks glass dipped in flour. Lay the rounds on the baking sheet, spaced about 1/2 inch apart (they don’t spread). Bake for 15 minutes or until well browned on the bottom. Remove from the oven and cool slightly.

Start the gravy: combine the beans, vegetable stock, lemon juice, miso and almond butter in the blender pitcher. Turn the motor onto high until mixture is pureed. Set aside.

Saute the mushrooms: heat oil in a large saute pan over medium heat. Add the mushrooms and minced thyme with a few twists of black pepper. Flip/stir until mushrooms are soft and quite brown (do not add salt). Pour the bean and stock mixture into the pan. Give everything a stir. It should seem to reduce right away. Once hot, remove from the heat.

Place a warm biscuit on a plate and ladle about a cup of the mushroom/gravy mixture on top. Garnish with a few minced thyme leaves or black pepper.

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  • janet @ the taste space19/02/2012 - 11:44 am

    This looks super scrumptious! I love your idea of turning them into croutons as leftovers. :)ReplyCancel

  • Zita19/02/2012 - 1:26 pm

    This is a wonderful dish! I love the flavours. I’m going to give it a try!ReplyCancel

  • Sarah19/02/2012 - 1:50 pm

    Amazing. Brilliant. Beautiful.

    I want this right now.ReplyCancel

  • Emma19/02/2012 - 3:06 pm

    Yu-hum! Those pics are calling to me…great that you managed to veganize a dish so successfully too.
    I’ve only had good experiences with festival food, despite being in the UK which is considerably less vegan-friendly on the whole than the US. Perhaps it depends on the music..I’m partial to the slightly alternative, hippie type festival :)ReplyCancel

  • Sarah19/02/2012 - 10:45 pm

    Laura! These are the majority of my favorite ingredients, all in one recipe. Gorgeous, too. Thanks!ReplyCancel

  • Margarita20/02/2012 - 2:18 am

    This is my kind of gravy!ReplyCancel

  • Anna @ the shady pine20/02/2012 - 6:41 am

    Those mushrooms look beautiful….will look forward to trying this dsh!ReplyCancel

  • Katrina @ Warm Vanilla Sugar20/02/2012 - 8:28 am

    I could eat an entire pot of those mushrooms. Awesome.ReplyCancel

  • Dana20/02/2012 - 3:36 pm

    These look amazing! I’ve always wanted to try biscuits and gravy but they usually seem disgusting…not these, though!

    Just found your blog and it is wonderful!

  • Jennifer (Delicieux)21/02/2012 - 3:16 am

    Oh my, this looks so inviting and comforting. We call biscuits something different here in Australia (we call cookies biscuits) but your sweet potato biscuits look so delicious. I’m bookmarking this to try. Thanks for sharing.ReplyCancel

  • sarah23/02/2012 - 4:57 pm

    I used to be terrified of biscuits and gravy, but now love them! These look great – your pictures are so pretty.ReplyCancel

  • Maria @ Scandifoodie24/02/2012 - 1:24 pm

    Such a lovely vegan dish! I’ll have to try this, it’ll be perfect for our autumn in a couple of months’ time!ReplyCancel

  • Brittany25/02/2012 - 10:05 am

    I will never. never. get tired of sweet potato. thank you for coming up with this new way for me to devour it. now wishing it was easier to get ahold of ground flax in Paris… *sigh*ReplyCancel

  • Kasey28/02/2012 - 2:18 am

    I’m so happy I stumbled across your blog for so many reasons! First, I know what you mean about food and music going hand in hand. My husband and I write a site devoted to just that! Second, this dish sounds downright awesome. I can never say no to a good biscuit.ReplyCancel

  • shannon09/03/2012 - 7:24 pm

    Your description of Bonnaroo is spot on.ReplyCancel

  • Jeff25/04/2012 - 7:55 pm

    I made this tonight. It used sage. It was amazing. Very unique flavors. It was so rich that I only ate half a biscuit, but that a good thing. Good job with this one.ReplyCancel

  • […] from tip right: Sweet Potato Biscuits with Mushroom Gravy / Flourless Fudge Brownies / Blueberry Cereal Bars / Toasted Marshmallow Coconut Milk Ice Cream / […]ReplyCancel

  • […] given you a miso-ish gravy recipe before (with mushrooms, white beans and SWEET POTATO BISCUITS, guh I know), but this version is a million […]ReplyCancel

  • […] The First Mess Sweet Potato Biscuits – an adaptation from Roost, looks great as one of those rare vegan paleo baked goods! Vegan […]ReplyCancel

  • caitie18/01/2013 - 10:41 pm

    I don’t usually write reviews but I just made the biscuits for dinner and used spelt flour instead since i was out of almond meal…but the end result- they are to die for!! I recommend this recipe to everyone. Thanks for the recipe!ReplyCancel

  • Whitney22/03/2013 - 12:36 am

    Ohh bonnaroo <3ReplyCancel

  • Risa10/04/2013 - 10:17 pm


    Beyond the fact that your blog feels and looks like beautiful real perfection (every recipe is a creative homegrown saint!), I am head over heels for the plate shown in this post… might you know where it came from/if there are others to be had?

    I would be forever in your debt!



    • Laura Wright11/04/2013 - 9:21 am

      Hi Risa! Thank you for your generous and lovely comment. I picked up the plate at a Canadian chain store called HomeSense. They have a constantly rotating and changing stock of items because they get ends and discontinued bits from major stores. It doesn’t even have a brand name or anything on the bottom of the plate! So sorry I couldn’t help you more on that.

  • Anna25/07/2013 - 9:59 am

    mmm these look sooo delicious, and i love how you’ve made the mushroom sauce with beans!! i always think cooked vegetables are the best way to thicken a sauce. i think i might try these with pumpkin instead of sweet potato lots of cinnamon instead of herbs… something sweet for breakfast? love this recipe, thanks.ReplyCancel

  • Olivia02/08/2013 - 12:17 pm

    I know I’m late to comment, but I have to say this has become one of my favorite meals. So good.ReplyCancel

    • Laura Wright05/08/2013 - 8:25 pm

      That’s great, Olivia. Love hearing about peeps cooking from the archives. Actually the best feeling :) Thanks!

  • […] up from The First Mess: Sweet Potato Almond Biscuits and Gravy. That will make it to our dinner table later this week. Her mushroom gravy sounds divine, but […]ReplyCancel

  • Brunch | Pearltrees13/05/2014 - 9:53 am

    […] almond sweet potato biscuits + mushroom gravy […]ReplyCancel

  • […] Recipe Source […]ReplyCancel

  • Nada Al Alawi29/08/2014 - 3:12 pm

    This looks so good! I was wondering if i can replace the almond butter with anything else?ReplyCancel

    • Laura Wright30/08/2014 - 8:32 am

      Hi Nada, you could replace the almond butter with tahini if you have it. Otherwise, I would just leave it out entirely.

  • Karen06/09/2014 - 6:44 am

    Your recipes look awesome.ReplyCancel

  • […] Almond sweet potato biscuits + mushroom gravy by The First Mess – this looks *so* delicious that I have to bite my first to get my jaw from spasming! Totally something to make to impress guests, methinks :D […]ReplyCancel

  • vanessa22/10/2014 - 10:44 pm

    Hi! How do you cook the sweet potato? Boiled or oven? Thanks!ReplyCancel

    • Laura Wright25/10/2014 - 8:18 am

      Hi Vanessa, I cook the sweet potato in the oven–mostly so I can dry it out a bit more.

  • Linda07/02/2015 - 9:49 am

    As a southern girl originally from Tennessee, wheat and dairy free…I would like to make this recipe for my NY husband who loves biscuits and gravy…I will let you know how it goes …LReplyCancel

  • yassie03/03/2015 - 3:59 pm

    Thanks for this recipe.. I didn’t make the patty, I didn’t have time, instead I roasted cubed sweet potatoes and mushroom, and I made the gravy to go on top. i didn’t have miso so I had to improvise. I used 1 shallot, 1 garlic clove, and minced those and sautéed them in butter, then added 1.5 table spoon all purpose flour (to thicken the gravy a little) and once that got a little brown, added vegetable broth. As far as the spices, I added thyme, and since I am Iranian and we love saffron, I added some as well, along with salt and pepper, as well as crunchy almond butter and a bit of honey.

    I know it’s different than your recipe, but it was your recipe that gave me the idea, try this version and see if you like it! It came out really good. You wouldn’t think almond butter and saffron but it was actually really good, specially with a bit of honey. I like the crunchy almond butter because it adds a crunchy element to the dish!ReplyCancel

  • John-Mark13/05/2015 - 6:07 pm

    What type of miso did you use here? There are so many flavours; from dark and salty Winter misos (like Red and Chickpea) to light and sweet Summer misos (like Mellow White).

    Thanks for a beautiful recipe!


    • Laura15/05/2015 - 3:41 pm

      This is true! I tend to mostly lean on mellow miso for my recipes. I’ll make a note of it for this one! Thanks.

  • […] Smoothies }  1. French Toast Sandwich With Coconut Cream from Me (video above!!)  2. Sweet Potato Biscuits With Mushroom Gravy from The First Mess 3. Dark Chocolate Quinoa Breakfast Bowl from Minimalist Baker 4. Breakfast […]ReplyCancel

  • […] the people in her life. Most of her recipes are vegan and gluten-free. Don’t miss her the almond sweet potato biscuits and mushroom gravy and grilled butternut and radicchio […]ReplyCancel

  • Jessina21/02/2016 - 5:41 am

    Hi Laura,

    I’ve made this recipe twice now and I love it. My question is, for the Biscuits, do you have any suggestions for other flours that could be used in combination with or in place of the almond flour (and any necessary adjustments to ratios of other ingredients)? While I love the almond flour flavor and texture in these, I’m looking for a (whilesome) way to stretch my $ a little more since almond flour is about $10USD/LB. I’ve been wondering about coconut flour, which I do have, but I know the liquids need to be increased substantially with it… And I haven’t been up for experimenting with that yet.

    Side note, my husband is very anti mushroom, so I made the shrooms separate from the gravy (added herbs and pepper to gravy) , and it was still delicious even without mushroom.ReplyCancel

    • Laura21/02/2016 - 8:30 am

      Hi Jessina,

      Are you intending to keep the recipe grain-free? I totally get your point on the price of almond flour and always have pause when I see it in large quantity in a recipe myself. Coconut flour is so tricky to work with because it dries everything out so much (if you’re trying to keep this grain free). I saw a few recipes for all coconut flour biscuits that had a ratio of 1/3 cup coconut flour to 1 1/4-1 1/3 cups of liquid/wet ingredients, so with that in mind you could probably play with this recipe.

      I did some additional googling around and found some almond meal-based biscuit recipes where people substituted ground sunflower seeds. Do you have access to a food processor or blender? If so, you could certainly make a meal/flour out of raw sunflower seeds for a more economical alternative to almond flour/meal. I found another recipe that used a mixture of coconut flour, nut/seed flour, and ground flax as well that looked quite promising HERE.

      Hope this helps a bit!

  • […] Whoever said you couldn’t have biscuits and gravy while being vegetarian or vegan clearly had no idea what they were talking about.  Laura from The First Mess has created a delicious gluten free biscuit from cooked sweet potatoes and almond meal, she uses flax or chia eggs to bind the biscuit and flavors them with hearty herbs like rosemary, sage and thyme. The mushroom gravy she spoons on top is to die for. Oh my gravy is this a keeper. Find this keeper here.  […]ReplyCancel

  • […] in her life. Most of her recipes are vegan and gluten-free. Don’t miss her the almond sweet potato biscuits and mushroom gravy and grilled butternut and radicchio […]ReplyCancel

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