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Biscuits & Jalapeno Corn Gravy

Biscuits and sausage gravy is a pre-vegetarian life favorite of mine. Last weekend I was thinking: maybe I just miss the texture. What about a thinner cream corn "gravy" to satisfy the hankering? SUCCESS!

Biscuits & Jalapeno Corn Gravy

Adjusted a Living Vegan recipe for the gravy, adjusted an old Biscuits recipe

Serves: 4 biscuits

Time: ~30 min



1/2 cup unsweetened cashew milk

1 tbsp lemon juice

1 cup whole wheat flour

1/2 cup brown rice flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 tbsp melted vegan butter (I used Pure Blends even though it has soy)

Vegetable oil, for brushing on the biscuits

Corn Gravy

1 jalapeno, chopped

16 oz frozen sweet #corn

2-3 tbsp cane sugar

1 tsp salt, plus more to taste

1/4 tsp pepper, plus more to taste

1/2 tsp Mexican chili powder

Dash of cayenne

2 tbsp tapioca starch

1/4 cup water

1/2 cup cashew milk, plus more as needed to thin

2 #jalapeno peppers


Start your biscuits first. They take about 30 minutes including 15 minutes in the oven. It's a delicate balance. I ended up waiting to pop them in the oven until I had the tapioca starch slurry in the corn.


Preheat oven to 450 degrees F, and add lemon juice to cashew milk to make "vegan buttermilk." Set aside.

In a large mixing bowl, whisk together dry ingredients.

Add melted vegan butter and buttermilk and mix well.

Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.

Form into a 1-inch thick disc, handling as little as possible.

Form 4 biscuits on a baking sheet in two rows, keep separated.

Next brush the tops with a bit of vegetable oil and gently press a small divot in the center using two fingers.

Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately with vegan gravy.


In a saucepan, add the frozen corn and kick the heat over high heat until cooked through.

Add the sugar and spices. Continue to cook until the liquid is nearly absorbed.

Whisk together the tapioca starch and room temperature water until there are no lumps. Add to the corn, stirring constantly.  Allow to cook for 1 minute.

Take the mixture off heat. Put 3/4 or more of the mixture and jalapeno in a high speed blender and mix until smooth. Pour the blended mixture back to the saucepan with the other half of the mixture. Return to heat.

Add the cashew milk and allow to cook until thickened like typical sausage gravy leave over low heat while your biscuits finish.

Taste for seasoning, adding salt or pepper as needed.

Serve over your biscuits and enjoy!

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