Vegan Biscuits & Gravy

Preheat the oven to 400 degrees Fahrenheit.

To make the biscuits, first, combine the apple cider vinegar and almond milk and then set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt.

Cut the butter into small cubes (about 20 or more) and then add to the flour mixture. With clean hands, work the butter into the flour to form small crumbles. You can use a pastry blender instead of your hands if you prefer.

Pour the milk and vinegar mixture into the flour and butter crumbles and stir to combine. The dough will be somewhat sticky.

On a floured surface, pat the dough out until it is about an inch thick. Fold in half, and then pat it down to an inch thickness again. Repeat 1-2 more times. If the dough is sticking, sprinkle with a bit of flour.

With the dough at 3/4 - 1-inch thickness, use a small cup (about 3 inches in diameter) to cut out biscuits. The last one or two biscuits can be hand formed from scraps. Makes about 6 biscuits.

Place biscuits on a baking sheet, about 2 inches apart.

Bake for 17-20 minutes. While the biscuits are baking, make the gravy.

To make the gravy, prepare the vegan sausage, if you haven't already, and then set aside. I like to make it ahead of time and then warm it up when needed.

Preheat a 10-12 inch skillet (preferably cast iron) over medium heat. Add 2 tablespoons of vegan butter to the skillet. Once melted, sprinkle 2 tablespoons of flour in the pan and cook for about 5 minutes, stirring often with a whisk.

Add the vegan sausage to the flour and butter in the pan and stir to coat.

Then, pour in the almond milk and whisk until smooth. Continue cooking, whisking often, until the gravy thickens and begins to boil.

Serve immediately.