Step 1

Preheat oven to 425 degrees F. Begin making biscuits by mixing together flour, salt, baking powder, and sugar in a large bowl. Using your fingers, cut the dairy-free butter into the mixture. It should begin to resemble breadcrumbs. Then pour in dairy-free milk and stir until you have a soft dough.

Step 2

Shape the biscuits either by dropping a spoonful onto a greased baking sheet, filling the cups of a greased muffin tin about two-thirds full, or rolling out the dough, cutting out 1/2 inch thick rounds and placing them on a greased baking sheet. Bake for 20 minutes, until lightly browned. Remove from oven and set aside.

Step 3

As the biscuits bake, cook the sausage in a large skillet over medium heat until brown. Add the dairy-free butter and stir until melted. Coat sausage with flour, stir, and cook for about 3 minutes. Add the dairy-free milk and stir until gravy thickens, about 10-15 minutes.

Step 4

To serve, cut fresh biscuits in half and smother with warm sausage gravy. This recipe does reheat well. If you have time reheat gravy in small saucepan, or microwave for about 1 minute.