From the kitchen of Joan Knewasser. This
originally appeared in a Bon Appetit magazine. The
addition of brown sugar and oats makes this biscuit
more hearty than the traditional. This is also very
good with sugared peaches instead of
strawberries. You may also like Stephanie's
Shortcake.
originally appeared in a Bon Appetit magazine. The
addition of brown sugar and oats makes this biscuit
more hearty than the traditional. This is also very
good with sugared peaches instead of
strawberries. You may also like Stephanie's
Shortcake.
Mix:
2 c flour
1/2 c oats
1/2 c brown sugar
1 Tbsp baking powder
1/2 tsp salt
Add:
1/2 c butter
Mix until crumbly.
Add:
2/3 c milk
Mix until it forms a dough.
Drop dough onto cookie sheet,
forming six 2 1/2" biscuits.
Sprinkle with sugar.
Bake @ 425, 20 min or
until golden & toothpick comes out clean.
Store airtight at room temp.
Makes 6 servings.
2 c flour
1/2 c oats
1/2 c brown sugar
1 Tbsp baking powder
1/2 tsp salt
Add:
1/2 c butter
Mix until crumbly.
Add:
2/3 c milk
Mix until it forms a dough.
Drop dough onto cookie sheet,
forming six 2 1/2" biscuits.
Sprinkle with sugar.
Bake @ 425, 20 min or
until golden & toothpick comes out clean.
Store airtight at room temp.
Makes 6 servings.
Comments:
I use a food processor to mix this. Love it with sweetened
peaches. -Stephanie
I use a food processor to mix this. Love it with sweetened
peaches. -Stephanie
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