Sunday, January 22, 2017


Made biscuits today. Changed the recipe a little. Bonnie says the best yet.

Bob’s Oatmeal Biscuits

1 cup rolled quick oats
4 cups flour
2 tablespoon baking powder
1/2 cup Splenda
1 cup melted light butter (or Canola oil)
1.5 cups skim milk
1 cup egg beaters or four eggs
1 cup shredded cheddar (or grated parmesan cheese) (optional)


Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, sift, then whisk together the flour, baking powder, and Splenda. Add the oats, cheese and oil and mix. Gradually stir in milk and eggs until dough pulls away from the side of the bowl.

Turn out onto a floured surface, sprinkle with flour if too sticky (very likely) and knead 15 to 20 times. Pat or roll dough out to 1/2 inch thick
Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used.

Brush off the excess flour, and place biscuits on a greased baking sheet.

Bake for 18-20 minutes in the preheated oven, or until edges brown.

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