These biscuits offer a tasty alternative to folks who like a serving of whole grains at breakfast. They don’t rise as high as a traditional white-flour biscuit but you’ll enjoy the denser texture and nuttier flavor with all of your favorite toppings!
3/4 C. whole wheat flour
1/2 C. all-purpose flour
1/2 C. whole-grain cornmeal
3 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening or butter
1/2 C. old-fashioned or quick-cooking oats
3/4 C. milk
Preheat oven to 450º. In a large bowl, mix the first five dry ingredients and then cut in the shortening/butter with a pastry blender or by rubbing with the tines of a fork until the mixture resembles fine crumbs. Stir in oats. Stir in just enough milk so the dough forms a ball and leaves the side of the bowl.
Knead on a lightly floured surface about 10 times. Roll to ½ inch thickness and cut biscuits with a 2 1/2-inch round cutter (or use a drinking glass). Place on a greased cookie sheet, about an inch apart. Brush with milk and sprinkle with additional oats, if you like. Bake 10 to 12 minutes or until light brown. Enjoy! Makes 10-12 biscuits.
Kitchen Hint: You can put the dry ingredients into the work bowl of a food processor and cut in the butter/shortening with the blade, and then add the oats and dribble the milk through the top opening to mix the dough faster—although your biscuits will end up a little heavier. Butter will also make them a little heavier than shortening, but some folks (like me!) prefer that down-home taste! These freeze well.