Scottish Oat Biscuits

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.

• Ready In: 17 mins
• Serves: 15

Ingredients

• 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

1. Combine the oats, flour, baking soda and salt and mix well.
2. Add the butter and mix well (a food processor is ideal, but a pastry blender will work).
3. Add enough buttermilk to make a stiff dough-- it may take up to 1 1/3 cups-- and mix until moistened.
4. 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.
5. 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.