Vegan Biscuits and Gravy

To make the vegan biscuits

1. Preheat oven to 220C (fan) and prepare a baking tray with a layer of baking parchment.
2. Pour the almond-milk into a measuring jug and add a squeeze of lemon. This will create a vegan buttermilk which is the true secret to excellently fluffy biscuits.
3. Place all the dry ingredients into a large bowl and mix them together with a whisk. Add the butter and use your fingertips to rub the ingredients together until they resemble breadcrumbs.
4. Make a well in the dry ingredients and, using a rounded butter knife, stir gently while pouring in the almond milk mixture. Add it a dash at a time until you can form a tacky dough.
5. Turn it out onto a lightly floured surface and gently form it into a 1-inch-thick disk. Use a round cutter to form at least 6 biscuits and place them onto the baking tray. Brush the top of each biscuit with a little melted dairy-free butter. Bake for 10-15 minutes until they are risen and golden.

To make the gravy

1. While your biscuits are baking, gently heat a little olive oil in a pan. Add the chopped Brilliant Bangers and sauté for a few minutes until they become golden. Remove from the pan and set aside.
2. Add a little more olive oil to the pan and add the onions, garlic and mushrooms and sauté for at least 8 mins until the onions are soft and the mushrooms have picked up a little colour. Season with salt, pepper and fresh thyme. Stir the sausages back in.
3. Combine the veg stock and the almond milk in a jug.
4. Reduce the heat and stir in the flour so that everything is evenly coated. Let it cook gently for a minute or two, then pour in ¾ of the stock and almond milk mix and stir well. Let the whole dish gently bubble away while stirring frequently. You may want to add a little more stock as it thickens depending on the consistency you want. Season to taste with salt and pepper.
5. Tear the biscuits in half and cover them with a generous serving of vegan sausage gravy poured on top.