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The Happiest Noise in Portland: Jam on Hawthorne and The Biscuit
Portland’s Hawthorne District is just cool. You can spend a whole day just bouncing between vintage shops and bookstores, and the whole street has this wonderful, creative, lived in vibe. I was looking for brunch, the kind of place that felt like the neighborhood’s kitchen, and I heard it before I saw it. This happy, rumbling noise of chatter and clinking forks. It was coming from a bright, colorful spot called Jam on Hawthorne.
The place was packed, but in a good way. It wasn’t a quiet, trendy brunch spot where everyone speaks in whispers. It was wonderfully loud, buzzing with the energy of families and friends all starting their day. And then I saw the secret. There was a little play area in the corner packed with toys and kids. It was a place designed for real life.
I learned that this is the whole point of Jam. It was started with the idea of creating a place where parents could actually relax and enjoy a killer brunch, and where kids could be kids. A place that wasn’t just ‘kid tolerant’ but truly ‘kid friendly’. The name Jam is even a little nod to that, not just the house made jams on the tables, but the fun, slightly chaotic jam session of a busy weekend morning. It’s a restaurant built around an understanding of community, a place that wanted to be a real neighborhood hangout from day one.
You can just feel that intention. It’s not trying to be the fanciest spot in town. It’s trying to be the most welcoming, and it totally succeeds.
When in a place that feels this much like home, you have to order the most comforting thing on the menu. For me, that’s always Biscuits & Gravy.
This wasn’t a small, delicate dish. It was a beautiful, generous mess in the best possible way. Two huge, fluffy buttermilk biscuits were split open and absolutely swimming in a creamy, savory gravy. You could see the chunks of sausage and the specks of black pepper. It was a dish made with confidence.
I took my first bite, and it was like a warm hug. The biscuits were so light and fluffy on the inside with a slightly crisp outside, perfect for soaking everything up. The gravy was rich and savory, packed with flavor and a good kick of pepper. It was the kind of food that makes you want to slow down and just be happy. It was simple, it was perfect, and it was exactly the kind of food you’d expect from a place with so much heart.
Jam on Hawthorne is more than a restaurant. It’s a service to its community. It’s a place that understands that sometimes the best meal is one where everyone, big and small, feels welcome. And that’s a beautiful thing to find.
Making a Beautiful Biscuit at Home
That plate of biscuits and gravy from Jam on Hawthorne was the kind of meal that sticks with you. It was pure comfort, and I knew I needed to bring that feeling into my own home. So one lazy morning, I set out to make my own beautiful mess.
The gravy has to come first, so its flavors can get to know each other. I crumbled a roll of breakfast sausage into a hot skillet and just let it cook, breaking it up with a spoon until it was nicely browned. I scooped the sausage out but left all that wonderful, flavorful fat in the pan. That stuff is gold. I sprinkled in some flour right into the fat and stirred it around for a minute, making a sort of paste.
Then, I slowly started pouring in milk, whisking like crazy the whole time. I just kept adding milk and whisking until it started to bubble and get wonderfully thick. I added the sausage back in, along with a truly ridiculous amount of freshly cracked black pepper. That’s the secret.
While the gravy was simmering, I tackled the biscuits. The most important rule is to keep everything cold. I took some super cold butter, cut it into little cubes, and then worked it into my flour mixture with just my fingertips until it looked like coarse sand. Then I poured in some cold buttermilk and stirred it all together until it just barely formed a dough.
I dumped it onto a floured counter and gently patted it out. I folded it over a few times, like a letter, to create all those flaky layers I remembered. I cut out my biscuits, brushed the tops with a little melted butter, and baked them in a hot oven. I watched them rise up, getting tall and golden.
The best part is putting it all together. I took a warm biscuit right from the oven, split it open with my hands, and laid it in a bowl. Then I took a big ladle of that creamy, peppery sausage gravy and just drowned it. There’s no other word for it. It was a beautiful, glorious mess. And as I took the first bite, it was all there. That comforting, soul-warming taste of a perfect brunch, a little taste of that happy, noisy room in Portland.
Chef’s Notes: Flaky Vegan Biscuits with Savory Sausage Gravy
• Brown sausage crumbles for depth – Searing vegan sausage until crisp develops umami and mimics traditional gravy flavor. This step builds the base of the dish.
• Cook flour briefly to form roux – Stirring flour into the sausage and cooking for 1–2 minutes removes raw taste and ensures smooth thickening when milk is added.
• Use unsweetened plant milk for balance – Cashew milk offers neutral creaminess. Avoid sweetened or flavored varieties to keep the gravy savory.
• Add herbs and spice for complexity – Rosemary and thyme bring warmth, while crushed red pepper adds subtle heat. Adjust to taste for a personalized flavor profile.
• Finish with vegan butter for silkiness – A tablespoon rounds out the texture and adds richness. Optional additions like soy sauce or nutritional yeast deepen umami.
• Serve immediately for best texture – Gravy thickens as it cools. Reheat gently with a splash of milk to restore creaminess.
• Pair with fluffy vegan biscuits – Use freshly baked or high-quality store-bought biscuits. Oil-free versions work well if preferred.
• Repurpose gravy creatively – Spoon over mashed potatoes, roasted vegetables, or breakfast bowls for a hearty, versatile topping.
Flaky Vegan Biscuits with Savory Sausage Gravy
Brace yourself for a mouthwatering vegan twist on a southern classic! These flaky, tender biscuits paired with a rich, savory sausage gravy bring that comforting breakfast feel without any meat or dairy. Ready in just 20 minutes, this recipe combines plant-based sausage crumbles with a creamy, herb-infused gravy that will satisfy any palate. Get ready to impress your whole family with a delicious and accessible morning meal that even non-vegans will love!
8
servings5
minutes15
minutes127
kcal20
minutesKeep the screen of your device on
Ingredients
- Vegan biscuits
8 pieces flaky southern-style vegan biscuits, either homemade or store-bought (oil-free biscuits work well too)
- Sausage Gravy
1 1/4 cups plant-based sausage crumbles such as Impossible brand or your favorite vegan alternative, finely chopped
1/3 cup unbleached all-purpose flour to thicken the gravy
3 cups unsweetened, plain cashew milk or other neutral-flavored plant milk
1 tbsp plant-based butter or margarine for richness
1/8 tsp dried rosemary crushed for a woodsy aroma
1/8 tsp dried thyme for gentle earthiness
1/8 tsp crushed red pepper flakes to add a subtle spicy kick
1 tsp fine sea salt or to taste
1/2 tsp freshly ground black pepper for warmth and depth
- Alternative Ingredients
Vegan sausage crumbles: substitute with tempeh sausage or crumbled tofu seasoned with smoked paprika for allergy replacement
Cashew milk: swap with almond oat, or soy milk (unsweetened and unflavored for best results)
Vegan butter: can be replaced with coconut oil or olive oil for dairy-free fat
All purpose flour: use gluten-free blend to make recipe gluten-free
Herbs: fresh herbs can replace dried use roughly 1 tablespoon fresh for each 1/8 teaspoon dried
Directions
- Preparing the Sausage Base – Begin by heating a medium nonstick skillet over medium-high heat. Add the vegan sausage crumbles and sauté until browned and slightly crisp, about 5 minutes. This browning helps develop rich flavor in the gravy. Optional: For tempeh users, simmer tempeh in water until absorbed before seasoning.
- Building the Gravy – Sprinkle the flour evenly over the cooked sausage and stir to coat, cooking for 1 to 2 minutes to remove the raw flour taste; this step ensures a smooth gravy. Gradually pour in the cashew milk while continuously whisking to prevent lumps, lowering the heat to medium.
- Thickening and Seasoning – Continue stirring the gravy for 5 to 10 minutes, allowing it to thicken to a creamy consistency. Once thickened, fold in the vegan butter to add silkiness. Stir in dried thyme, rosemary, crushed red pepper flakes, salt, and black pepper, then taste and adjust seasoning as needed. For an extra layer of flavor, optionally add a splash of soy sauce or nutritional yeast.
- Serving Suggestion – Spoon the luscious sausage gravy over warm flaky vegan biscuits. Serve immediately for best texture and flavor—perfect for a satisfying, comforting breakfast or brunch.
Equipment
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- silicone spatula set
- Cutting Board
- Chef’s Knife
Notes
- For best results, use freshly made vegan biscuits or high-quality store-bought varieties that are fluffy and flaky. If you want a thicker or thinner gravy, adjust the flour and milk ratio accordingly, but make small changes to avoid lumps. Consider adding finely minced garlic or shallots sautéed with the sausage for added depth. This gravy pairs beautifully not just with biscuits but also over mashed potatoes or vegan breakfast bowls. To elevate, garnish with fresh parsley or chives. Store leftovers covered in the refrigerator up to 3 days and reheat gently on the stovetop with a splash of plant milk to maintain creaminess.
Nutrition Facts
- Serving Size: 1g
- Calories: 127kcal
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 2mg
- Sodium: 645mg
- Potassium: 173mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 1g
- Protein: 8g
- Vitamin A: 76IU
- Vitamin C: 2mg
- Calcium: 69mg
- Iron: 1mg
FAQs: Flaky Vegan Biscuits with Savory Sausage Gravy
How do I keep the gravy from lumping?
Whisk constantly while adding the plant milk to the roux and cook gently until thickened; strain if you want an ultra-smooth finish. For a silky, restaurant-quality finish that pairs perfectly with Jam On Hawthorne flavors, finish the gravy with a small knob of vegan butter and taste-adjust — it’s the kind of detail you expect from Jam On Hawthorne recipes.
What are good substitutions for the vegan sausage?
Crumbled, seasoned tempeh or seasoned mashed chickpeas both work beautifully and give texture similar to store-bought vegan sausage. These swaps still deliver the savory backbone you want for a Jam On Hawthorne-worthy plate, and they keep the dish flexible for pantry cooking—exactly the kind of versatility Jam On Hawthorne fans appreciate.
How do I reheat leftover biscuits and gravy without losing texture?
Reheat biscuits in a 350°F oven for 5–8 minutes to refresh the crust; warm the gravy gently on the stove with a splash of plant milk while whisking. This two-step approach recaptures that fresh-from-the-kitchen quality you expect from Jam On Hawthorne brunches, so your leftovers still echo the Jam On Hawthorne dining experience.
Can I add herbs or heat to the gravy without overpowering the biscuits?
Yes — fold in fresh thyme or a pinch of crushed red pepper at the end of cooking to brighten or lift the gravy. Keep additions subtle so the biscuit’s buttery notes remain front-and-center — a balance that mirrors the layered flavors found in Jam On Hawthorne dishes and keeps the plate elegant like a Jam On Hawthorne brunch.
What sides pair best with these biscuits and gravy?
Keep it bright and textural: a simple arugula salad with lemon vinaigrette, roasted tomatoes, or crispy roasted potatoes all complement the rich gravy. These pairings echo the balanced plates served at Jam On Hawthorne, and they help round out a meal that feels intentional and restaurant-inspired — true Jam On Hawthorne hospitality.
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