Cook and add milk until sauce mixture is desired thickness. Gradually add milk to the sausage and flour mixture while cooking on medium heat. Return the sausage to the pan and add flour, stir to coat the sausage in the flour. Remove from heat, add salt and pepper to taste. Remove from pan and pat off excess grease with a paper towel. To thicken, raise heat to a low boil for a min or two. Brown for a minute, whisking constantly to prevent burning. Once melted, whisk in flour until evenly incorporated (it will look grainy like sand). Bake in 200° C preheated oven on parchment paper on a baking tray for 10 mins or until a middle brown colour. Cut biscuit rounds with a largish water glass. WHILE BISCUITS ARE BAKING, MAKE GRAVY: Melt butter in a small stockpot oven medium heat. Add buttermilk and knead on a floured board.BAKE 425 Fahrenheit for 10-15 min, or until tops are slightly golden brown & done.Coat with melted vegan butter for more golden crust if desired. BAKING PREP: Use your finger & press into the center of the biscuit, creating a crater to help with even rising.Do this until all dough is used, making about 6 biscuits. When no more can be formed, bring the scrap dough together, fold on top of itself, and press out to 1/2' thick to be able to cut another biscuit. CUT BISCUITS: Using a 1/2 cup measuring cup, biscuit cutter, mason jar lid, cocktail shaker top, etc., press straight down and come straight back up to cut biscuits.Do this 6 times, and on the last time press flat to about 1/2' thick.

2) Then, add the vegetable oil to a small pot/pan over medium heat. LAYER & PRESS BISCUITS: On lightly floured surface, press the biscuit dough flat, then fold on top of itself & press flat again (DON'T use a rolling pin!). 1) First, boil the water (with a kettle or microwave), add the bouillon cube, stir until fully dissolved, then set aside.Remove sausage and cut into small pieces if whole, meanwhile, adds the flour, nutritional yeast flakes and cook for about 2 minutes, stirring often. Add sausage and cook until golden brown, turning on all sides, about 10 minutes. Depending on how you measured your flour, you may need a splash more of milk or less to have to dough come together as a tacky dough. Heat oil in a large skillet over medium-high heat. MIX IN BUTTERMILK until dough forms, using hands to incorporate when mixture becomes too thick.CUT IN BUTTER into the dry biscuit mixture by using a whisk or pastry cutter, until butter is evenly incorporated and the flour is the texture or light sand.Over low to medium-low heat, add about 2 tbsp. For one to two people, use about 2 to 3 tbsp. Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. WHISK TOGETHER BISCUIT DRY INGREDIENTS: flour, baking powder, sugar, and salt. Place your biscuits into the oven to cook according to the instructions on the can.MAKE BUTTERMILK by adding the apple cider vinegar to 2/3 cup almond milk & setting aside to curdle, about 5 min.Put 6 Tbsps of vegan butter in the freezer.

Easy meatless biscuit and gravy recipe