Oatmeal currant buttermilk drop biscuits
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 2 | teaspoons | Double-acting baking powder |
| ½ | teaspoon | Baking soda |
| 2 | tablespoons | Sugar |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Cinnamon |
| ½ | cup | Cold, unsalted butter; cut into bits |
| ¾ | cup | Quick-cooking oats |
| ½ | cup | Dried currants, soak in boiling water; 5 minutes |
| ⅔ | cup | Plus 2 T. buttermilk |
Directions
Into a bowl, sift together the flour, the baking powder, the baking soda, the sugar, the salt and the cinnamon. Add the butter and blend the mixture until it resembles meal. Stir in the oats and the currants, drained. Add the buttermilk and stir until the mixture just forms a soft sticky dough.
Drop the dough by rounded tablespoon onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425 oven for 15 to 17 minutes, or until pale golden. Makes about 16 biscuits.
Posted to EAT-L Digest 07 Sep 96 Date: Sun, 8 Sep 1996 10:31:29 -0400 From: Laura Hunter <LHunter722@...>