Posted on July 08, 2015
Adapted from The Grains Cookbook, by Bert Greene
I have made these many times. They are as
tasty scooping up extra sauce and gravy
from a dinner plate as they are with bacon
and eggs and the Sunday paper...
1 3/4 cups cake or soft wheat flour
1 cup oat bran
1 Tbs baking powder
1/2 tsp salt
1 stick butter, chilled, cut into 1/2" cubes
1 cup milk
Preheat oven to 425. Lightly grease a baking
Divide the flour (I include this step here, because I can't count how many times I have blazed
through the original recipe without reading ALL the directions and dumped the flour in all at
1/4 cup to coat the biscuits before baking- put this in a small shallow bowl
Combine 1 cup flour with the oat bran, baking powder and salt in a food processor or large bowl;
add the chunked up butter and pulse in a food processor or cut with a pastry blender until the
butter is well mixed in and no longer chunky (but don't overdo it!). Stir the milk in and let it stand
for 3 minutes to allow the bran to soften. The mixture will be slightly loose.
Add the 1/2 cup flour to the batter and stir until the mixture is smooth and thick. It should resemble
a smooth paste. It is okay to add a bit more milk if it seems too stiff, but don't add too much:
you want a pretty stiff dough.
Drop the dough by generous spoonfuls into the remaining 1/4 cup of flour and roll each piece
around to coat the biscuit dough with flour. Don't worry about excess flour. Gently place on the
baking sheet. The recipe makes 12-14 biscuits. Bake 12-15 minutes until lightly browned. If
you decide to make them bigger, allow more time to bake all the way through.
Serve hot from the oven with butter and Sweetlife Farm Jam....
I like to save the leftovers, slice them horizontally and toast them lightly the next day.
Variation: for a bit of crunch and extra nutrition, coat the dough in oat bran instead of flour.