FLAKY OAT BISCUITS|
1 1/2 c. all-purpose flour
1/2 c. ground oat flour
4 tsp. baking powder
1/4 tsp. salt (optional)
1/3 c. vegetable oil margarine
3/4 c. skim milk
Ground Oat Flour: To make 1/2 cup ground oat flour use
2/3 cup uncooked quick or old fashioned oats in blender or food
processor and blend for about 1 minute, stopping occasionally
to stir oats. To make 2 1/4 cups ground oat flour, use 3 cups
Heat oven to 450 degrees. In medium bowl, combine dry ingredi-
ents. Cut in margarine until mixture resembles coarse meal.
Stir in milk; mix until dough leaves sides of bowl and forms
ball. Turn out onto lightly floured surface; knead gently 3
to 4 times. Roll dough 1/2 inch thick. Cut with floured 2
inch biscuit cutter. Place biscuits 1 inch apart on ungreased
cookie sheet. Bake 10 to 12 minutes or until light golden
brown. Makes 1 dozen biscuits, 117 calories each.
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