Step 1

First, prepare the biscuits. Preheat oven to 450F. In a small cup, combine the nondairy milk and vinegar and set aside for now.

Step 2

In a large mixing bowl, mix together the flour, baking powder, baking soda, and salt.

Step 3

Add in the shortening, and use fingers to quickly crumble the mixture together - do this until the shortening is mostly incorporated and the mixture looks sandy.

Step 4

Add in your milk +vinegar mixture, and gently mix until JUST combined.

Step 5

Dump the dough onto a clean surface dusted with flour, and gently knead a couple of times - you really just want to create the flaky layers here!

Step 6

Gently pat dough to 1 inch thickness, and use a round cutter to cut out the biscuits. Re-knead the scraps and cut biscuits until you use all the dough. I was able to get 8 biscuits out of this!

Step 7

Place your biscuits on a baking sheet lined with a silicone liner {or parchment paper}, and brush the tops with some melted shortening.

Step 8

Bake for 10-15 minutes or until fluffy and slightly golden brown.

Step 9

While the biscuits bake, make the gravy.

Step 10

In a large skillet set over medium heat, crumble the vegan sausage into small pieces and add in the oil. Vegan sausage is not fatty like "real" sausage so it won't create enough grease on its own!

Step 11

Cook sausage for 10-15 minutes, until it gets crispy and caramelized around the edges.

Step 12

Sprinkle the flour on top, and stir to combine. Cook for a few minutes to get rid of the "raw flour" taste.

Step 13

Slowly add in the milk, mixing as you go. You may not need it all, but gravy will thicken as it sits so keep that in mind.

Step 14

Add in the garlic salt, seasoned salt, and pepper. Add more seasoning to taste.

Step 15

When biscuits & gravy are both ready, it's time to serve! Plate the biscuits and spoon gravy on top. Enjoy immediately!