Add the sauteed mushrooms and garlic into the gravy. Once the gravy is nice and thick, this will only take a minute or two.Season with a few pinches of salt and pepper and a pinch of cayenne. Bring to a simmer, reduce heat as needed. Then, whisk in the non dairy milk until the roux is completely incorporated and there are no lumps.Now, in that skillet, reduce heat to medium, melt the vegan butter, then whisk in the flour to form a paste(roux).Saute the mushrooms, for 5-10 minutes or until they are lightly browned.Add the chopped garlic and sliced shiitakes. Heat the olive oil in a large non stick or cast iron skillet on medium high. While the biscuits are baking, make the gravy.I like to brush the tops with more vegan butter to help them brown. Bake the biscuits at 425 degrees for 10-15 minutes.I like to put them right up against each other, it helps them rise. Place each biscuit on a baking sheet sprayed with non stick spray.Any excess dough can be reshaped and cut into another biscuit. Then cut the dough into circles, however large you want them. Press back out to a 1 1/2-2 inches tall rectangle. Fold the dough over one more time, adding additional flour if needed. When ready, preheat the oven to 425 degrees.
Fold the dough over a few times and press it out so that is is about a 1 1/2 inches-2 inches tall rectangle.The dough will be a bit sticky, so add as much flour as you need so it isn't sticking to anything.
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