Cheesy Potato Biscuit Bake

Okay so this dish came to me after being inspired by something similar I saw on another food account. I just had to veganize it and make it gluten free and WHAM! The absolute perfect comfort food dish of all time!

You can switch this up in many ways :
-- adding more veggies like spinach or asparagus
-- omitting vegan shredded cheese and adding cashew cheese over the top instead
-- using any kind of biscuit recipe you like
-- adding any kind of vegan sausage, tofu scramble or veggie burger that suits your desires.
-- you can add salsa to this as well


I think this will be a regular at gatherings because it is sure to appease all palates, vegan or not! I hope you enjoy as much as we have!


INGREDIENTS:

• 1 batch Drop Biscuits (I omited the herbs and just used salt)
• 1 pan Breakfast Potatoes
• 1 cup Cashew Sour Cream
• 1/2 cup veggie broth

Optional:

• 1 bag vegan cheese, I used Daiya Cheddar
• vegan protein, I used 2 boxes crumbled Hilary Eats Well vegan sausages
• 1 cup any variety of salsa

DIRECTIONS:

1. Make your breakfast potatoes as directed in the link above. Adjust the spice to your taste.
2. While the potatoes are baking, make your biscuit dough and set in the fridge to chill.
3. After the dough is in the fridge, make the cashew cream if you do not have any on hand. Then mix 1 cup of the cream with the 1/2 cup veggie broth to make it a little more watery. Set aside.
4. When the potatoes are golden brown, remove from the oven. Keep the oven on and at 425.
5. Prepare a 9 x 13 baking dish with a little oil or vegan butter OR use parchment paper. Add the potatoes on the bottom of the pan.
6. Next drizzle your cashew cream mixture over the potatoes, add salsa and vegan protein if you want to use that and top with the vegan cheese.
7. Remove the chilled dough from the fridge and spoon drop the biscuits on top of the cheese. I got 8 biscuits out the recipe linked above.
8. Put the dish into the oven and bake uncovered for about 30 minutes. I then put them under the broiler for about 5 minutes just to get an extra touch of golden brown.
9. Remove from the oven and let cool for about 5 minutes. Top with more cashew cream, hot sauce, salsa or any other toppings you wish.
10. Store in an air tight container for up to 5 days.

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