Oatmeal Biscuits Recipe
- 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.
