Gravy, It's Good On Most Everything

Vegan gravy for your biscuits, mashed potatoes, battered tofu, soy chicken cutlets, tater tots, etc.
Heat about 3 tablespoons of oil in a pan. Stir in 2 cups of flour until the flour has absorbed the oil. Lower the stove to simmer. Pour in soy or almond milk slowly into pan, whisking and whisking. Depending how thick or thin you want your gravy, I would put anywhere between 1 and half cups to 2 and a half cups of non-dairy milk. Whisk until it's a relatively smooth consistency. Toss in liberal amounts of salt and pepper and a healthy pinch of nutritional yeast as well, if you like.
Let's roll.

Biscuits

3 tsp baking powder
sprinkle of salt
1/4 cup margarine
1 cup soy milk
2 cups flour
small handful of sugar

Mix flour, baking powder, salt and sugar. Add margarine and milk and mix. Roll out on flour-dusted counter, a little extra flour patted on the dough ball. When it's flat, use the mouth of a glass to cut out circles in the dough. Put these little puppies on a greased pan, put in oven at 450 degrees for 15 minutes (flipping once about half way)

This is basically the How it All Vegan recipe, but I like the sweetness of the added sugar and an extra greasy pan really turns the biscuits nice and golden.