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.
Joan also makes this with sugared peaches
instead of strawberries.
originally appeared in a Bon Appetit magazine.
The addition of brown sugar and oats makes
this biscuit more hearty than the traditional.
Joan also makes this with sugared peaches
instead of strawberries.
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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