Flour, water, and oil

I made 3 things I was very happy with today: drop biscuits, gravy, and bread. I haven’t made bread in quite a while, and I’ve been having trouble with gravy, but today it all worked out very well.

Drop biscuits

~ The Joy of Vegan Baking – Colleen Patrick-Goudreau


1 2/3 c unbleached all-purpose flour
1 T baking powder
1/2 t salt
2/3 c nondairy milk
1/3 c canola oil or melted nondairy butter


  1. Preheat the oven to 475F and grease a baking sheet.
  2. Mix the flour, baking powder, and salt together in a large bowl.
  3. Add the milk and oil and stir just until the dry ingredients are wet. It’ll be a very thick, sticky batter.
  4. Use two spoons to form little ball-like objects out of dough: scoop the dough with one spoon and shape it with the other. Put the little ball-like dough things on the baking sheet a little apart.
  5. Bake until the bottoms are golden brown, about 8 minutes.


I’ve made a dinner-type brown gravy a few times with other meals, but a breakfasty gravy has eluded me … until today! If you know anything about cooking you’ll probably say, Duh, about this, but it’s apparently really important to have way more milk than roux to make this work. I forget where I got this insight from but it was some forum or something online. Anyway it’s actually very simple, so here it is!


1 T all-purpose flour
1 T oil
1 c milk
whatever else (fauxsage? etc?)


Make a roux with the flour and oil by heating the oil in a pan and whisking in the flour. Stir pretty much constantly for like, 5 minutes, til the color starts changing and it doesn’t smell raw. Super precise, I know. Stir in your milk and pepper and whatever and cook it until it gets thick, another 5-ish minutes. It’s pretty ding-dang good and thickens up nice as it sits in the gravy boat.


I’m including this recipe because I need somewhere to put my recipe. The original one I was using was used as a dough spoon holder so it looks like this:

An illegible recipe.
An illegible recipe.

So here’s a digital copy:



4 c bread flour
2 t Kosher salt
3 t yeast
2 c water


Mix, knead, rise;
Shape, pan, proof;
Bake at 450F - 25-30 minutes


I don’t actually use 2 cups of water, or rather I do but I add a lot more flour after that. This loaf today I didn’t add as much as I usually do (and I mixed by machine instead of by hand) and the loaf came out quite good actually. So maybe mix by machine if you can, or it’ll stick all over your hands for sure.

I also only use 3 teaspoons of yeast (instead of the 3 1/3 called for on the note paper) because I’m lazy and I don’t know how to measure a third of a teaspoon. Sometimes I put a little over 3 teaspoons in there, for good measure.

Hey, like I said, it’s a basic loaf! It’s tasty though, trust me.