Preheat the oven to 425°F. In a small bowl, stir the apple cider vinegar into the milk and set aside.

Sift the flour, baking powder, sugar, salt, and baking soda together into a large mixing bowl. Add the coconut oil ( it should be soft and scoopable, not melted and not ice cold hard) and work it into the flour using your fingertips or a pastry cutter. Pinch and rub the oil into the dry ingredients until the mixture looks like coarse, pebbly sand with some larger, flattened bits still visible throughout, about the size of small peas. Those little pockets of fat are what create flaky layers, so don't overwork it. A few uneven bits are fine.

Make a well in the center and pour in the milk mixture. Gently combine with a fork, being careful not to overmix.

Turn out the dough onto a floured surface and form into a 1-inch-thick disk. Use a 2-inch cookie cutter or a drinking glass to cut out biscuits. Lightly flour the cutter to prevent sticking.

Place the biscuits on a rimmed baking sheet about 2 inches apart, then gently press the remaining dough back together and cut out more biscuits, adding them to the baking sheet.

Alternatively, for drop biscuits, use an ice cream scoop to scoop the biscuits onto the sheet.

Bake until puffy and golden brown, about 15 minutes, then transfer to a rack to cool.

Combine the cashews and vegetable broth in a highspeed blender. Puree until completely smooth. Periodically stop the machine and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.(See the FAQ about cashews if you don’t have a highspeed blender)

Preheat a saucepot over medium heat. Heat the oil, then sprinkle in the flour, using a slanted wooden spoon to stir until the flour is completely smooth and browned, about 5 minutes.

Lower the heat. Slowly add the cashew cream mixture, stirring constantly with a whisk or big fork. The roux should absorb into the cream as you pour, thickening it. Keep stirring until thick and smooth, about 3 minutes. Add the salt and white pepper and continue to heat for another 2 minutes or so.

Serve the biscuits with the hot gravy, garnished with chopped parsley or chives.