Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Add the shortening. Using a pastry blender, cut the shortening into the flour, until it becomes sandy-textured and has little bits of shortening the size of small peas. Add the soymilk and stir just until the dough comes together. It should be a little sticky.
Place the dough on a lightly floured surface and gently pat into a mound about 1-inch thick. Using a 3-inch round biscuit or cookie cutter (or an upside down glass), cut into 6 biscuits. Make sure not to twist the cutter or glass, just press straight down. The twisting will prevent the biscuits from rising high. Place the biscuits on the prepared baking sheet about 1 inch apart. Bake in the preheated oven for 15 to 20 minutes, or until golden brown.
To make the gravy- In a large saucepan, whisk together the flour and nutritional yeast. Whisk in the soymilk until the mixture is very smooth and there are no lumps. Alternatively, use an immersion blender and blend until smooth. Whisk in the sage and onion. Add salt, black pepper, and white pepper to taste.
Place the saucepan over medium heat and, whisking continuously, bring to a simmer. Whisk in the margarine. Reduce heat to medium-low and continue whisking for 3 to 5 minutes, or until the gravy is thickened and smooth.
Remove from heat and adjust seasonings to taste. Place the biscuit halves on plates and ladle gravy over top. Serve immediately.
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