Steps:

To make biscuits, preheat oven to 425°F (220°C). Combine flour, baking powder, and salt in a bowl. Cut in coconut oil until mixture forms coarse crumbs. Stir in almond milk until dough forms.
Turn dough out onto a floured surface, knead gently, and then roll out to 1-inch thickness. Cut with biscuit cutter and place on baking sheet. Bake for 10-12 minutes.
For gravy, in a skillet over medium heat, cook crumbled tempeh with soy sauce, maple syrup, fennel seeds, paprika, and red pepper flakes until browned.
Stir in flour, then gradually add vegetable broth and almond milk. Cook until thickened. Season with salt and black pepper.
Serve the hot gravy over freshly baked biscuits.

Southern-Style Vegan Biscuits and Gravy