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    You are in: Home / Recipes / Oatmeal, Chocolate and Banana Biscuits Recipe
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    Oatmeal, Chocolate and Banana Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Rodney B.'s Note:

    These are great breakfast biscuits, lightly sweet with wonderfully balanced flavors. I put together pieces of three different recipes to arrive here, and I really love the result. These biscuits scored well in my house! I always bake biscuits on a pizza stone, which I preheat as the oven preheats. I'm not sure how this affects baking time, so if you're using a lightly greased cookie sheet, I'd recommend watching them closely after the first 10 minutes!

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    Ingredients:

    Serves: 12

    Yield:

    biscuits

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400' F.
    2. 2
      In a large bowl, mix the dry ingredients down to the nutmeg.
    3. 3
      Using a pastry cutter, cut the butter into the dry ingredients.
    4. 4
      Mash the banana in a separate bowl, and mix the yogurt into it.
    5. 5
      Fold the banana-yogurt mixture into the dry ingredients and mix briefly. The dough will be quite loose and sticky.
    6. 6
      Turn out onto a heavily-floured board and knead about 6 times. Sprinkle with plenty of white flour to keep it from sticking to everything.
    7. 7
      Roll the dough out 3/8" to 1/2" thick, and cut into 3" rounds. Arrange with sides touching on a seasoned or lightly-greased baking sheet.
    8. 8
      Bake at 400' F for 16-19 minutes, until browned.

    Ratings & Reviews:

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    Nutritional Facts for Oatmeal, Chocolate and Banana Biscuits

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 204.4
     
    Calories from Fat 72
    35%
    Total Fat 8.0 g
    12%
    Saturated Fat 3.6 g
    18%
    Cholesterol 13.4 mg
    4%
    Sodium 257.5 mg
    10%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 3.2 g
    13%
    Sugars 7.9 g
    31%
    Protein 5.3 g
    10%

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