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Oatmeal Biscuits
These biscuits are an attempt to copy the excellent, nutritious biscuits served at the Thumbs-Up Diner in Atlanta, GA. Not too rich, just oats and buttermilk to give a plain, made-on-the-farm taste.
1/2 Cup rolled oats
1 3/4 Cups all-purpose flour
1/2 Tsp. salt
1 Tsp. baking powder
1/2 Tsp. baking soda
4 Tbsp. (1/2 stick) butter, chilled
1/4 Cup buttermilk
Preheat the oven to 425 degrees F. Grease a baking sheet.
Combine the oats, flour, salt, baking powder and baking soda in a mixing bowl. Stir and toss to mix and blend all the dry ingredients.
Cut the cold butter into pieces and add to the flower mixture. Using your fingers or a pastry cutter, cut or rub the butter into the flour until the mixture is in coarse, irregular bits. Add the buttermilk and stir the mixture with a fork until the rough mass somewhat holds together.
Gather the dough up and place on a lightly floured board. Knead about 10 times, pushing some of the pieces into the ball (this is a rather dry dough). Pat or roll into a 1/2-inch thickness. Cut into 2-inch rounds and place 1 inch apart on the baking sheet.
Bake 12 to 15 minutes, or until lightly browned. Serve hot.
Oatmeal Biscuits
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Category: Recipes
Prep Time: Cook Time: Total Time:
Oatmeal Biscuits
These biscuits are an attempt to copy the excellent, nutritious biscuits served at the Thumbs-Up Diner in Atlanta, GA. Not too rich, just oats and buttermilk to give a plain, made-on-the-farm taste.
1/2 Cup rolled oats
1 3/4 Cups all-purpose flour
1/2 Tsp. salt
1 Tsp. baking powder
1/2 Tsp. baking soda
4 Tbsp. (1/2 stick) butter, chilled
1/4 Cup buttermilk
Preheat the oven to 425 degrees F. Grease a baking sheet.
Combine the oats, flour, salt, baking powder and baking soda in a mixing bowl. Stir and toss to mix and blend all the dry ingredients.
Cut the cold butter into pieces and add to the flower mixture. Using your fingers or a pastry cutter, cut or rub the butter into the flour until the mixture is in coarse, irregular bits. Add the buttermilk and stir the mixture with a fork until the rough mass somewhat holds together.
Gather the dough up and place on a lightly floured board. Knead about 10 times, pushing some of the pieces into the ball (this is a rather dry dough). Pat or roll into a 1/2-inch thickness. Cut into 2-inch rounds and place 1 inch apart on the baking sheet.
Bake 12 to 15 minutes, or until lightly browned. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.