Mix together and set aside:

2 c. flour

2 t. baking powder

1 t. salt

1/4 t. soda

Add liquid all at once to dry ingredients:

2/3 c. buttermilk

1/3 c. canola. oil

Put buttermilk up to the 2/3 mark in a 1 cup

measuring cup. Then fill cup to the top with the oil.(1/3c)

Add all at once to dry mixture. Lightly mix just until dough forms a rough ball and all dry ingredients are incorporated. Might need to add some drops of water if some dry ingredients are left in the bowl

Don’t overwork the dough. 

Lightly form pieces of dough into 10-12 rough biscuit shapes. Put on baking sheet.

Bake at 350 convection or 400 regular bake for 10-12 minutes.


12 baguette slices, ½ inch thick

¼ cup olive oil

4 garlic cloves, divided

14 oz. can artichoke hearts, drained and coarsely chopped

2 roasted red peppers, sliced into ½ inch pieces

1/3 cup kalamata olives, pitted and quartered

1 Tablespoon balsamic vinegar

1/8 teaspoon ground black pepper

Freshly grated Parmesan cheese

Preheat broiler. Lightly brush both sides of baguette slices with olive oil.

Broil until golden brown, turning once.

In large skillet over medium-high heat, add 1 tablespoon olive oil, sauté 2 cloves minced garlic and artichokes until lightly browned. Add roasted peppers, olives, balsamic vinegar and pepper.

Remove from heat. Cut remaining garlic cloves in half; rub on baguette slices for added flavor. 

Top baguette with mixture and sprinkle with Parmesan cheese.


Follow recipe for STIR-N-ROLL BISCUITS

After the ingredients are mixed together,

lightly press the ball of dough into a rectangle

on top of a lightly floured surface

Spread with soft butter

Sprinkle liberally with cinnamon

Top with brown sugar.

Roll up into log, slice, 

put slices on baking sheet and bake 

paragraph. Click here to add your own text and edit me. It's easy.



2 pkg. yeast

1 c. warm potato water

Stir in:

3 T. sugar

1 c. mashed potatoes

1/8 t. ginger

Cover and let rise about 15 minutes, till double


3 eggs (or more)


¾ c. sugar

1 – 2 t.salt

½ c. butter or margarine, melted

½ c. milk

Mix well then stir into yeast mixture

2 c. flour

Beat 5 minutes then stir in 

4 c. flour to make stiff dough.


Knead 8 – 10 minutes. Put into greased bowl, cover, let rise until double. 

Punch down and refrigerate for several days or make into four loaves or rolls. Cover and let rise until double.

Bake 45 minutes at 325 or 300 convection bake for 15 minutes.