| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt; (optional) |
| 1 |
c |
Quaker® Oats; (any variety, uncooked) |
| 1/4 |
c |
Margarine; chilled |
| 1 |
tb |
Sugar |
| 1 1/2 |
c |
Buttermilk* |
| 1 |
ts |
Baking powder |
| 1 |
|
Egg white |
| 1/2 |
ts |
Baking soda |
| 1 |
tb |
Water |
INSTRUCTIONS
Heat oven to (450°F). Combine flour, oats, sugar, baking powder, baking
soda and salt; mix well. Cut in margarine with pastry blender or two knives
until mixture resembles coarse crumbs. Add buttermilk; mix with fork just
until dry ingredients are moistened. Drop by (1/4 cup) measure onto
ungreased baking sheet. Beat together egg white and water. Brush tops of
biscuits with egg white mixture. Bake 10 to 12 minutes or until light
golden brown. Serve warm. *Or substitute soured milk. Combine (1 1/4 cups)
1% milk and (4 tsp) lemon juice; let stand 5 minutes or until slightly
thickened.
Yield: 16 biscuits.
Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Apr 16, 1998
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