Finally the Right Recipe!

  PREP TIME 10 mins COOK TIME 12 mins TOTAL TIME 22 mins SERVING 12 biscuits Ingredients 3 cups less protein unbleached self-rising flour (or all purpose) 1/4 cup to 1/2 cup of sugar (depending on how sweet you want them) 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons caraway seeds* 1/2 to 1 cup of raisins* 1 1/4 cups buttermilk** *These add-ins are entirely optional. You could just do plain biscuits, or add in a teaspoon of orange zest, lemon zest, or a couple tablespoons of chopped candied ginger, or a teaspoon of minced rosemary. Have fun with it! **You can substitute the 1 1/4 cups buttermilk with 1 cup 3 Tbsp of regular whole milk mixed with 1 Tbsp of white vinegar. Method Preheat oven, prepare muffin pan:  Preheat oven to 425°F. Butter a standard muffin pan. Combine dry ingredients:  In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt. Cut butter into flour, add mix-ins:...

Ingredients 2 cups grated zucchini  1/3 cup water  4 beaten eggs  1 cup vegetable oil  3 cups sugar  1 teaspoon ground cinnamon  2 teaspoons baking soda  1 teaspoon ground nutmeg  1 1/2 teaspoons salt  3 1/4 cups all purpose flour  1 teaspoon lemon juice  1 cup chopped (or pecans) walnuts Directions Preheat oven to 350 °F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Makes 2 loaves.