Oatmeal Biscuits
1 ¼ cups all-purpose flour
¾ cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup butter or margarine
¾ cup low-fat (1-% milkfat) buttermilk or soured milk
Preheat the oven to 450 degrees. In a large bowl, stir together the flour, oats, sugar, baking powder, cream of tartar, baking soda, cinnamon, and salt.
Using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse crumbs. Add the buttermilk all at once and stir just until soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until ¾ inch thick. Using a 2- ½ inch biscuit cutter cut into 12 to 14 biscuits, re-rolling and cutting the scraps of dough.
Place on an un-greased baking sheet.
Brush the tops with a little additional buttermilk if you like. Bake for 10 to 12 minutes or until
golden. Makes 12 to 14.