Ovenology: Making Miscuits

As I take my first, timid steps into the land of cooking, step one is the oven. Duly inspired by a sanity-inducing binge of The Great British Bake-Off, I am beginning with bakes.

With Sunny serving as my teacher, we began to tackle a bucket-list item: how to make really good – and Kosher – biscuits and gravy. Biscuits first. We grabbed a recipe for vegan biscuits off the Internet and began mixing. What we wound up with was a mixture that was a just bit too thin and runny to roll and cut, so we improvised: we spooned mix into a muffin pan, popped the pan into the oven, and hoped for the best.

Miscuits, batch two.

The results were a delight, so good that we forgot about the gravy as the three of us dove in. We tried them with vegan butter, with Walden Farms jam, and with Morningstar sausage.

Come Fall, we will experiment with chicken miscuits, and figure out two kinds of gravy, one meat and one vegan. Meantime, cardio!

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