Buttermilk Biscuits and Gravy

Prepare the biscuits: Preheat your oven to 350°F (180°C, gas mark 4) and line a baking sheet with parchment paper or a silicone mat.
In a small bowl, combine the soymilk and lemon juice to curdle, forming a buttermilk substitute.
Set aside.
In a mixing bowl, whisk together the all-purpose flour, vital wheat gluten flour, sugar, baking powder, baking soda, and salt.
Add the melted butter to the buttermilk mixture and stir.
Pour the wet ingredients into the dry and knead until a soft dough forms.
Adjust with additional flour if the dough is sticky or water if it’s too dry.
Turn the dough onto a floured surface and flatten it to about 1 inch (2.
5 cm) thick.
Using a pint glass or cookie cutter, cut the dough into 6 biscuits.
Reform the dough as needed to cut more.
Place the biscuits on the baking sheet and bake for 18–23 minutes, or until the tops are lightly browned.
Prepare the gravy: Premeasure all ingredients, as the gravy comes together quickly!
Preheat a pot over medium-high heat and melt the butter.
Once bubbling, whisk in the flour to form a thick paste.
Gradually pour in the vegetable broth while whisking continuously until the gravy reaches your desired consistency.
Remove the gravy from heat and stir in the black pepper and crumbled seitan.
Serve: Slice the biscuits open and pour a generous amount of gravy over each half.
Serve warm.