For the biscuits:
3 cups of unbleached, all-purpose flour
1 tsp salt
1 tbsp baking powder
1 tbsp sugar
6 tbsp room-temperature butter
1 ⅛ cups cold dairy-free milk
For the gravy:
2 tbsp butter
2 tbsp sage
2 tbsp flour
1 cup dairy-free milk
Salt & pepper to taste
Preheat your oven to 425 degrees. Place a cast iron in the oven. Skip this if you will be using a cookie sheet.
Chill 6 tbsp of butter. Once hard, grate the butter using a cheese grater.
To a stand mixer, add flour, salt, baking powder, sugar and grated butter. Mix until the butter starts to form small pea sized shapes.
Begin to slowly add cold non-dairy milk. Once the dough forms, cut the mixer. Do not over mix!
To a floured surface, roll the dough out until it’s about ½ inch thick. Fold the dough into thirds like a layer and roll out to ½ inch thickness again.
Using a biscuit cutter or a round glass, cut biscuits. You can also cut square biscuits for less waste. With the leftover dough (if cutting circular biscuits), ball the dough back up, roll it back out, and cut more biscuits.
Remove your cast iron from the oven and place your biscuits in the hot cast iron. Place biscuits on a cookie sheet if you did not go the cast iron route.
Bake biscuits for 15-20 minutes.
To a skillet over medium high heat, melt butter and add flour. Cook the roux for 2 minutes, stirring continuously.
Add non-dairy milk and whisk until smooth. Add chopped sage and salt and pepper to taste. Once the gravy starts to thicken and bubble, cut the heat.
Serve gravy over hot biscuits. Bottoms up!