Yield: 1 dozen
| Measure | Ingredient |
|---|---|
| 1¾ cup | Flour |
| 1 cup | Oatmeal; uncooked |
| 2 tablespoons | Packed Brown Sugar |
| 2 teaspoons | Baking Powder |
| 1 teaspoon | Pumpkin Pie Spice |
| ¼ teaspoon | Baking Soda |
| ¼ teaspoon | Salt |
| ⅓ cup | Margarine; or Butter |
| ¼ cup | Currants |
| 1 teaspoon | Orange Peel; grated |
| ¾ cup | Buttermilk |
| 1 tablespoon | Butter; or Margarine, melted |
| 2 tablespoons | Oatmeal; uncooked |
| ⅓ cup | Powdered Sugar |
| 2 teaspoons | Buttermilk |
Heat oven to 450øF. Lightly grease cookie sheet. In a large bowl, combine first seven ingredients; mix well. Cut in margarine until crumbly. Stir in currants and orange peel. Add buttermilk, just until moistened. Turn onto a lightly floured surface; knead gently six to eight times. Roll dough to a ½" thickness. Cut with a floured biscuit cutter. Gather dough scraps together (do not knead); re-roll and repeat. Place on a prepared cookie sheet. Brush tops with melted margarine and sprinkle with remaining oats. Bake 10-12 minutes or until light golden brown. For icing, mix powdered sugar and buttermilk. Drizzle icing on each biscuit in the shape of a cross.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA