Make the Biscuits:

1. Preheat & Prepare – Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients – In a large mixing bowl, whisk together flour, baking powder, salt, and baking soda.
3. Cut in Butter – Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add Buttermilk – Pour in the buttermilk and stir until just combined. Do not overwork the dough.
5. Shape the Biscuits – Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle, then fold it in half. Pat it down again, then fold and pat once more.
6. Cut Biscuits – Use a biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting. Place them on the prepared baking sheet.
7. Brush with Olive Oil – Brush the tops of the biscuits with olive oil for a golden finish.
8. Bake – Bake for 10-12 minutes, or until the biscuits are golden brown. Set aside to cool slightly.

Make the Gravy:

9. Sauté Onions & Garlic – In a large skillet, melt the butter and olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 5 minutes.
10. Make the Roux – Stir in the flour and cook for 1-2 minutes to form a roux.
11. Add Liquids – Gradually whisk in the vegetable broth and milk. Bring the mixture to a simmer, whisking continuously to avoid lumps.
12. Season the Gravy – Stir in the black pepper, paprika, cayenne pepper (if using), and salt. Continue to simmer until the gravy thickens, about 5-7 minutes.
13. Adjust Consistency – If the gravy is too thick, add more vegetable broth or milk until you reach your desired consistency.

Serve the Dish:

14. Assemble & Serve – Split the warm biscuits in half and ladle the creamy gravy over them. Garnish with fresh parsley if desired.