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Preheat the oven to 425° and line a baking sheet with parchment paper.
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In a medium mixing bowl, stir together the flour, baking powder, sugar, and salt. Add the butter and cut it in with a pastry cutter or fork, unti the mixture resembles fine crumbs. Pour in the milk and stir to form a soft dough.
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Transfer the dough to a lightly floured work surface. Press or roll into a 9 x 9 inch square. Fold the dough over itself and press or roll again until it's about the same size. Repeat 3 or 4 times, then use a 3-inch biscuit cutter or drinking glass to cut the dough into circles. Transfer them to the baking sheet and bake until the biscuits are fluffy and lightly browned, 12-14 minutes.
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While the biscuits bake, place the chickpeas and mushrooms into a food processor bowl and pulse until finely chopped, but be careful not to overblend them.
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Lightly coat the bottom of a medium pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent. Add the garlic and sauté one minute more, until very fragrant. Add the chickpea mixture and continue to sauté for about 4 minutes more, until the mushrooms begin to release their juices. Add the sage, thyme, black pepper, nutmeg, and flour, and stir a few times until everything is evenly mixed and coated in flour. Stir in the milk, soy sauce, maple syrup and liquid smoke. Raise heat and bring to a boil. Lower heat and allow the mixture to simmer for about 20 minutes, until nicely thickened up, stirring occasionally.
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Split the biscuits open and divide them onto plates. Top with gravy and serve.