Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together the oat flour, salt, baking soda, and baking powder.

Combine Wet Ingredients: In a separate bowl, whisk the egg whites, honey, melted coconut oil, and almond or cashew milk until well blended.

Form Dough: Slowly add the wet ingredients to the dry ingredients, stirring until a dough forms.

Shape Biscuits: Scoop out portions of dough and place them onto the prepared baking sheet, shaping them into biscuit rounds.

Bake: Bake for 12-15 minutes or until golden brown and firm to the touch. Let cool slightly before serving.

Heat Olive Oil: In a saucepan over medium heat, warm the olive oil.

Make Roux: Stir in the cassava flour, whisking continuously for about 1-2 minutes until it forms a smooth paste.

Add Seasonings: Stir in the poultry seasoning, salt, and black pepper.

Incorporate Milk: Slowly pour in the almond or cashew milk, whisking constantly to avoid lumps.

Thicken: Continue to whisk and cook for 5-7 minutes, or until the gravy reaches your desired thickness. If it gets too thick, add a splash of milk to thin it out.

Serve: Spoon the warm gravy over the biscuits and enjoy!