Vegan "Buttermilk" Biscuits and "Sausage" Gravy

I'm not going to even pretend this was my idea -- I found this on the VegWeb site and made them this morning...AMAZING. Seriously. I'll just copy and paste. :)

Ingredients:

"buttermilk" biscuits:
2/3 cup non-dairy milk
2 teaspoon lemon juice
3 tablespoons canola oil
1 tablespoon apple or orange juice
2 cup unbleached white pastry flour (wheat flour just won't make fluffy biscuits, I have
tried)
2 teaspoons non-aluminum baking powder
1/2 teaspoon salt
gravy:
1/2 tube Gimme Lean, sausage flavor
salt and pepper
2-3 tablespoons non-hydrated margarine (or olive oil)
2-3 tablespoons flour
1 1/2 to 2 cups water

Directions:

Start with gravy. Put margarine or oil in pan and turn on medium. Add Gimme Lean and break into very small pieces. Sprinkle with pepper and stir fry.

Preheat oven to 400*F. In a glass cup or bowl, add lemon juice to non-dairy milk and let it rest for a few minutes to thicken. In a different bowl mix oil and juice and beat them together with fork.

Place flour, baking powder and salt in a bowl and stir together. Add oil mixture and mix until it resembles bread crumbs. Then stir enough of the reserved soured milk so the dough leaves the sides of the bowl and SLIGHTLY sticky (not enough and biscuits will be dry).

Place on a floured board and roll or pat to 1" thick and cut into 2 1/2' round biscuits and place on dry baking sheet. Place in oven and bake until light golden (10-12 minutes).

Right before biscuits are done make gravy. Make sure Gimme Lean is nice and browned. Deglaze pan with 1 cup water for 1 minute then mix remaining 1/2 cup water with flour to make thin paste. Add to sausage pan, stir constantly until thick. Season with salt and pepper.

**Note: pepper should be very prominent in the taste! Add enough to really taste it. Fresh cracked pepper is the best for this.

Take biscuits out of oven and cut in half and spread liberally with margarine and top with ample amounts of gravy.

This serves 2 people with gravy on four half biscuits. This can feed more people if you use a whole Gimme Lean, and double the other gravy ingredients.

Serves: 2-4

Preparation time: 20 minutes

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I used all-purpose flour, and they turned out great. Strongly recommend this!

My no recipe biscuits

I'm calling this a no recipe biscuit because I really make them without any recipe, just an idea of what proportions of what are needed to have a yummy biscuit. The only constant is around 2 tsp of baking powder.
During our storm this week (I know, I'm talking about it again, but we just broke a snowfall record and I got two whole days home from work out of it) I would hurry off to the gym early in the morning only to return starving. My darling other half can not cook. Will not cook-- honestly, I'm kind of happy with it-- so when I return home and he's still asleep, I know I've got to whip something together. From the time that you procure the ingredients, preheat, mix and bake, it takes about 10-15 minutes tops.
I think the basis of this recipe or proportion comes from a biscuit topping that I put on vegetable stew, but who knows. These are drop biscuits, so once you mix the batter you simply drop spoonfulls onto a parchment lined baking sheet. Here's the basics:

2 cups some flour combination
2 tsp baking powder
salt
about a cup of liquid
1/4 or 1/3 c of an oil/lipid of some kind

HI. That's it. My favorite combo was one I made yesterday. These were the lightest, fluffiest, most delicate biscuits I'd ever had. I think. The cake was only lightly flavored so it really showcased the add ins:

2 cups all purpose white flour
2 tsp baking powder
salt
1 cup soy milk
1/3 cup olive oil
-after mixed I added in freshly grated Parmesan cheese and quite a few cranks of the old pepper mill. Parmesan peppercorn biscuits if you will. Yum!