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Easy
Oatmeal Biscuits
Prep Time:
15 minutes
Bake Time:
12 minutes
Total Time:
27 minutes
Yield:
1 dozen
Ingredients
Biscuits:
2 C. all-purpose flour
1 C. whole wheat flour
3 Tbsp. granulated sugar
1 Tbsp. cocoa powder, sifted
2 ½ tsp.
Clabber Girl® Baking Powder
1 tsp. salt
1 C. rolled, quick oats
1 C.
Crisco® All-Vegetable Shortening
½ C. milk
1/3 C.
Grandma’s® Molasses
Topping:
2 Tbsp. milk
3 Tbsp. rolled oats
2 Tbsp. turbinado sugar
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flours, sugar, cocoa powder, baking powder, salt and oats.
Using your fingers, or a pastry cutter, blend in the shortening until you have a crumbly mixture, and the shortening pieces are no larger than a pea.
In a measuring cup, whisk together the milk and molasses.
Pour over the flour mixture and toss to combine.
Dump dough out onto a lightly floured surface and roll or pat to a ½-inch thick.
Use a 3 1/2-inch biscuit cutter to cut out the dough by pressing straight down, not twisting, as you cut.
Place the cut biscuits on the prepared pan.
Reroll and pat out leftover dough and cut out more biscuits.
Repeat this step one more time.
Brush the tops of the biscuits with the 2 tablespoons of milk then sprinkle the oats and turbinado sugar over the tops.
Bake for 10-12 minutes.
Oatmeal Biscuits
Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Yield:
1 dozen
Ingredients
Biscuits:
2 C. all-purpose flour
1 C. whole wheat flour
3 Tbsp. granulated sugar
1 Tbsp. cocoa powder, sifted
2 ½ tsp.
Clabber Girl® Baking Powder
1 tsp. salt
1 C. rolled, quick oats
1 C.
Crisco® All-Vegetable Shortening
½ C. milk
1/3 C.
Grandma’s® Molasses
Topping:
2 Tbsp. milk
3 Tbsp. rolled oats
2 Tbsp. turbinado sugar
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flours, sugar, cocoa powder, baking powder, salt and oats.
Using your fingers, or a pastry cutter, blend in the shortening until you have a crumbly mixture, and the shortening pieces are no larger than a pea.
In a measuring cup, whisk together the milk and molasses.
Pour over the flour mixture and toss to combine.
Dump dough out onto a lightly floured surface and roll or pat to a ½-inch thick.
Use a 3 1/2-inch biscuit cutter to cut out the dough by pressing straight down, not twisting, as you cut.
Place the cut biscuits on the prepared pan.
Reroll and pat out leftover dough and cut out more biscuits.
Repeat this step one more time.
Brush the tops of the biscuits with the 2 tablespoons of milk then sprinkle the oats and turbinado sugar over the tops.
Bake for 10-12 minutes.
