Potato Pancakes

1 pound russet potatoes, peeled
2 tablesppons minced green onion
1 tablepoon all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil

Shred potatoes into medium bowl. Squeeze out excess moisture.

Add green onion, flour, egg, salt and perpper; mix well.

Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin circles.

Cook until browned on bottom; turn and cook until potatoes are tender, about 10 minutes total cooking time.

Baking Powder Biscuits

I usually make these the drop biscuit way because it is easier and I use a scoop so there is little mess. They go great with Sausage Gravy or any other meal but I really like them with butter and homemade raspberry or strawberry freezer jam.

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
7 tablespoons butter or margarine
3/4 cup milk

Preheat oven to 450. Grease baking sheet.

Sift flour, baking powder and salt into medium bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in enough milk to make soft dough.

Turn out onto lightly floured surface. Knead dough lightly. Roll out 1/2 inch thick. Cut biscuit rounds with 2-inch cutter. Place on greased baking sheet.

Bake 8 to 10 minutes or until browned.

Drop Biscuits: Make dough as above, increasing milk to about 1 cup or enough to make stiff batter. Drop by tablespoonfuls onto greased baking sheet. Bake 5 to 8 minutes or until browned.

Make Ahead: Before baking place on cookie sheet and freeze.  Bake at 450 for 15 - 20 minutes or until browned.