Champ's Vegan Biscuits and White Country Gravy

• all-purpose flour, plus flour for dusting↗1 quart
• baking powder↗2 tablespoons
• salt↗2 teaspoons
• margarine↗3⁄4 cup
• soymilk↗2 cups
• canola oil↗1 tablespoon
• flour↗1 1⁄2 tablespoons
• minced garlic3 tablespoons
• gravy seasoning1 tablespoon
• unsweetened soymilk↗2 cups
• cooked vegan sausage, 1/8-inch diced↗6 tablespoons

Step-by-step instructions

1. 1

   FOR BISCUITS: Sift dry ingredients and whisk together. Divide margarine into pieces and incorporate into flour by hand or with a pastry cutter. Margarine should be completely mixed in (aka no chunks!) Add soy milk and mix by hand. Dough will be fairly wet. Refrigerate dough for at least 1 hour.

2. 2

   On a clean, dry, floured table, flatten dough by hand and sprinkle flour over the top. Bake biscuits at 400 degrees for 25 minutes; test for doneness by piercing center of one biscuit with a toothpick. If the toothpick does not come out clean, bake for 5 minutes and recheck.

3. 3

   FOR GRAVY: Sauté sausage in large sauté pan for approximately 5 minutes (until seared), then set aside.

4. 4

   Meanwhile, heat oil over medium-high heat; add garlic and seasoning mix. Whisk until garlic starts to brown—do not burn. Add flour and whisk thoroughly to form roux.

5. 5

   Whisk in soy milk, then cook over low-medium heat until gravy thickens, stirring frequently to prevent burning and sticking. Combine gravy and sausage and stir thoroughly until evenly distributed.