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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 15 |
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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. 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.
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