This dish is perfect for a lazy Sunday afternoon brunch, and it also makes a wonderful main course when having breakfast for dinner.
4 cups (500 g) Bizquix
1 1/4 cups plus 2 tablespoons (325 ml) nondairy milk
FOR HERBED COUNTRY GRAVY:
1/4 cup (32 g) sorghum flour
1/4 cup (32 g) millet flour
5 tablespoons (70 g) nondairy margarine
1 tablespoon (2.5 g) minced fresh herbs (such as rosemary, thyme, or sage)
3 cups (705 ml) nondairy milk (Lightly sweetened and non-flavored is best.)
1 1/4 teaspoons salt
1/2 teaspoon black pepper
To make the Biscuits:
Preheat the oven to 400°F (200°C, or ...