Recipe by fluffernutter
This recipe appeared on the Quaker Oats box in 1908 and again from 1909 to 1913. It's hearty and grainy, delicious topped with cheese, cinnamon-sugar butter, or served with soup. Original directions didn't specify an oven temperature, so I selected 450.
Top Review by nolasuela
Love these biscuits, however, I did modify recipe somewhat. First off, I made an oat flour with the oats in my food processor. Then I added 1 cup of self rising flour. One tablespoon of butter was just not enough to get the texture I wanted, so I added 4 tablespoons of butter. I used 6 ounce container of plain yogurt and 1 1/3 cups of milk. I also added four - 5 slices of sharp cheddar cheese. Next time I will try buttermilk, Blended it all until I got a dough - then rolled it out and cut it with 2" cutter. Baked at 450 - which I found cooked the outside, but not the inside - so I dropped the heat to 350 and cooked about 5 minutes more. The inside was cooked after that. What I learned:<br/><br/>1) Use buttermilk next time to give it that 'bite';<br/>2) Probably won't make the oats into a flour - although the texture was just like a biscuit;<br/>3) Instead of flour I will probably use a cup of Bisquick. <br/><br/>I guarantee that one of these biscuits will fill you up and you will want another one. <br/><br/>Stay tuned for more ....
- 3 cups quaker quick oats or 3 cups old fashioned oats
- 1 cup white flour or 1 cup whole wheat flour
- 1⁄2 teaspoon baking soda
- 1 tablespoon butter
- 1 cup buttermilk or 1 cup plain yogurt
- sliced white cheddar cheese (optional)
- cinnamon sugar (optional)
Directions See How It's Made
- Combine the oats, flour, baking soda and salt and mix well.
- Add the butter and mix well (a food processor is ideal, but a pastry blender will work).
- Add enough buttermilk to make a stiff dough-- it may take up to 1 1/3 cups-- and mix until moistened.
- Roll the dough 1/4 to 1/8-inch thick and cut with a 2-inch biscuit cutter, then place on a greased baking sheet.
- Bake at 450 (the directions just say"hot oven") until firm (or until hard and crisp, per the original directions), about 8 to 12 minutes.