3 INGREDIENT MUFFINS, BISCUITS, ROLLS
When the weather warms, I want lighter foods. Roasts, gravies and casseroles are replaced by lightly grilled, or cold, sliced meats, entrée salads and crisp, fresh vegetables. Gone too are savory, filling starchy sides. Pasta and grains are incorporated into the main salad and potato options dwindle to fries or chips. If a meal needs a carb to round it out, in summer I choose muffins, biscuits and rolls-preferably home-made.
Muffins, biscuits and rolls are perfect for summer. They can be made ahead, served at room temp and, individual portion sized, can simply be passed on a plate or basket at table. Baking them only requires popping them into and taking them out of an oven, not time over a hot stove.
Making muffins, biscuits and rolls is super easy with these recipes from Ruthie Wornall’s book The Best of Cooking with 3 Ingredients. I have used all the recipes many times. The popovers are a regular go-to in this house and that wouldn’t be the case if they weren’t really simple, quick and non-messy. Only one recipe requires a hand mixer. The rest only ask for a bowl, spoon, muffin cups and cooking spray. If you want additional recipes not limited to 3 ingredients go to Jan. 14, 2014 and Mar.14, 2019.
These recipes don’t suggest toppings, but I like adding them. They’re decorative, flavorful and give a finishing touch but depend on the recipe and the foods to be complimented. Cinnamon and sugar are perfect for most muffins. They can be combined in a shaker and sprinkled over before baking. Rolls seem better with seeds, especially poppy and caraway, chopped nuts and herbs. Just brush the tops with milk and add them before baking. Biscuits can go either way.
I have added an optional 4th ingredient to the recipe for Ice Cream Muffins. I first saw the recipe back in the 1980s when the fad was to duplicate packaged mixes and fast foods from scratch—I know “Why?” but it was a craze. This was the duplication for Duncan Hines Blueberry Muffin mix, which was the market favorite. So I suggest adding ½ cup blueberries. It was good then and it’s good now.
So this summer try some muffins, biscuits and rolls in your menus. I have added a footnote with instruction to home-make the biscuit mix and self-rising flour indicated and save you a trip to market. You’ll be glad you did!
RECIPES-Most serve 6-8
Party Muffins
1 cup flour
1 cup whipping cream
2 Tbs. sugar
Mix ingredients and pour into greased, mini-muffin cups. Bake in a preheated 400 deg. oven for 10 mins.
Ice Cream Muffins
2 cups self-rising flour
1 pint ice cream
2 ½ Tbs. melted margarine or butter
Blend flour and ice cream until moistened-batter will be lumpy> Fill 10 greased muffin cups ½ full. Spoon 1 tsp. butter over each. Bake in a preheated 350 deg. oven 20 min.
OPTION: After blending gently stir in ½ cup washed and well dried blueberries-distributing evenly. Smaller berries are best.
Onion Biscuits
2 cups biscuit mix
¼ cup milk
(1) 8oz. container French onion dip
Combine ingredients until a soft sough forms. Drop by mounds onto a well -greased cookie sheet. Bake in a preheated 375 deg. oven for 10-12 min. until golden.
OPTION: Spoon dough onto a biscuit mix sprinkled board, sprinkle over 1-3 Tbs.more mix and kneed slightly. Pat to ½ inch thickness and cut with cookie cutter. Bake as above.
Cheese Biscuits
2 ¼ cups biscuit mix
2/3 cup milk
½ cup shredded cheddar cheese
Mix ingredients into a soft dough. Beat for 30 sec. Add more mix if dough is too sticky. Drop by mounds on a greased cookie sheet and bake at 350 deg. for 15 min. or until golden.
Buttermilk Biscuits
½ cup butter or margarine
2 cups flour
¾ cup buttermilk
Cut butter into flour until it resembles coarse grain. Stir in buttermilk until ingredients are moistened. Place dough on a floured surface, kneed 3-4 times and roll into ¾ inch thickness and cut out biscuits with a cutter. Brush with additional melted butter if desired. Bake in a preheated 425 deg. oven for 12-15 min. until golden.
Sour Cream Rolls
1 cup self-rising flour
½ cup melted margarine or butter
1 cup sour cream
Combine ingredients and pour into greased mini-muffin tins. Bake in a 350 deg.preheated oven for 15 min. 2 cups biscuit mix with other ingredients
Cloverleaf Rolls
2 1/3 cups biscuit mix-divided
(1) 8oz. container sour cream
½ cup melted margarine or butter
Combine 2 cups biscuit mix with other ingredients and mix well. Sprinkle the 1/3 cup biscuit mix onto waxed paper and drop the dough by level tablespoons and roll into small balls. Grease 2 muffin cups and place 3 balls in each. Bake in a preheated 350 deg. oven for 15-20 min. until deep golden.
Mayonnaise Rolls
2 cups self-rising flour
1 cup milk
4 Tbs. mayonnaise
Mix all ingredients well. Pour into greased muffin cups and bake in a preheated 400 deg. oven for 22 min.
Popovers
2 eggs
1 cup milk
1 cup flour
Mix all ingredients until smooth. Grease 8 muffin cups well (popover tins are better) and fill ¾ full. Bake in a COLD 450 deg. oven 30 mins. DON’T PEEK!
Mini Sweet Rolls
6 tsp. butter or margarine
6 tsp. brown sugar
(1) 8oz. pkg. crescent rolls
Place ½ tsp. EACH butter and sugar in bottom of the 12 cups of a mini-muffin pan. Unroll crescent dough, press creases together and re-roll. Cut dough in 12 slices and place one slice in each cup. Bake in a preheated 375 deg. oven for 10-12 min.
FOOTNOTE
Self-Rising Flour (1 cup sifted) = 1 cup sifted all-purpose flour +1 ½ tsp. baking powder + pinch salt
Biscuit Mix = 1 cup all-purpose flour + 1 ½ tsp. baking powder + ¼ tsp. salt + 1 Tbs. butter. Sift dry ingredients and cut in butter until fully incorporated
