FOR THE BISCUITS:
Preheat oven to 425 degrees. In a large bowl, sift together flour, sugar, salt, baking powder and baking soda. In a bowl using a fork or pastry blender, cut the shortening into flour mixture until mixture resembles coarse crumbs. Add buttermilk mixture. Knead the dough for about 10-12 turns. It should be smooth and soft. It is important not to over work the dough.
Roll dough to 1/2 inch thickness and cut out biscuits using a 2 inch biscuit cutter.
Place biscuits, with sides touching (which helps them rise), on an ungreased baking sheet.
Bake for 12 to 15 minutes or until biscuits are golden brown.
Optional: Brush with melted vegan margarine immediately after removing from oven.
Makes 8 to 10 biscuits.
FOR THE PANELLE:
Combine water, salt and chickpea flour in a large saucepan bringing it to a simmer.
Once this mixture thickens, add the olive oil and vegan parmesan.
Stirring constantly, allow to thicken. You should start seeing the bottom of the pan as you stir. You want a thick mixture that is still spreadable onto the sheet pan.
Spread with an offset spatula to about 1/2" thick and allow to chill completely in the refrigerator until hardened.
Using a round cookie cutter, cut rounds and place into a hot saute pan with a bit of oil. Cook until golden on both sides.
Place the panelle onto the biscuit, followed by the vegan sausage and one slice of vegan cheese.