Friday Finds

The best snack ever? Zucchini muffins. Put regular zucchini bread batter into muffin tins, bake for around 20-22 minutes. Little zucchini perfection.


Okay the real Friday find - good biscuits complete any meal, right? Here are two recipes that work well every time. First a recipe for baking powder biscuits that has never failed me. I use it for breakfasts, for quick hamburger rolls and for pot pie crust. Second, a recipe for refrigerator rolls that is perfect for a holiday meal or dinner party. Flaky, golden yeast rolls that take so little time to prepare.

Baking Soda Biscuits

2 c. flour
3 teaspoons baking powder
1 teaspoon salt

-- Mix these together in a large bowl.

2/3 c. milk, water, etc. I've used chicken broth when these biscuits are going to top chicken pot pie.
1/3 c. oil (Use coconut oil for the absolute best results.)

-- Make a well in the center of the flour mix and add liquid. Stir until it is just pulling together. Dump out onto floured surface and knead a few times until soft and not sticky, adding flour as needed. Pat or roll to desired thickness, cut into circles, bake at 375* for 10-15 minutes.

Refrigerator Rolls

2 packages of yeast
2 c. warm water
1/2 c. sugar
1 teaspoons salt
6 c. flour
1 egg
4 teaspoons shortening

The night Before:
Combine yeast and water, add sugar salt and 2 c. flour. Beat on medium for 2 minutes. Add egg and shortening, mix well. Stir in enough remaining flour to for soft dough. Do NOT knead. Place in greased bowl, cover tightly and refrigerate overnight.

The next day:
Punch dough down, turn onto floured surface and divide into 24 equal pieces. Shape into balls, placed on greased baking sheet 2 inches apart (I used muffin tins instead). Let rise for 2 hours. Bake at 350* for 12-15 minutes.