These moist, tender drop biscuits are delicious served warm.
Heat oven to 450°F. Combine flour, 2/3 cup oats, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1 cup half & half and egg just until moistened.
Drop about
1/4 cupfuls
of dough for each biscuit onto large ungreased baking sheet. Brush with 2 tablespoons half & half; sprinkle with 1 tablespoon oats. Bake for 8 to 11 minutes or until lightly browned. Serve warm.
*Substitute 1 cup all-purpose flour and 1 cup whole wheat flour.
Recipe Tip
Whole wheat flour is ground from the entire wheat kernel giving baked goods a wholesome, nutty flavor and dense texture. Because this flour contains the fat from the wheat germ portion of the kernel, it can become rancid, so it’s best stored in the refrigerator or freezer. Allow the flour to come to room temperature before using in recipes.
