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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 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.
of dough for each biscuit onto large ungreased baking sheet. Brush with 2 tablespoons half & half; sprinkle with 1 tablespoon oats. Bake 8-11 minutes or until lightly browned. Serve warm.
Dietary Fiber: 3g
The best biscuit recipe I have tried. Absolutely delicious. I did one cup white flour and one cup wheat flour. I also added a little more half & half to make the biscuits moister. You can also easily cut this recipe in half which I have done as well.A trick for cutting in the butter. I don't have a pastry cutter so I grate the cold butter into the dry ingredients with a cheese grater. It works really well and is so easy!
mine turned out to be very soft almost like cake :S are they suppose to be like that?I really liked how they tasted:)
Great flavor and easy to make. I will use it again and maybe even try it for dumplings. I used 1 C white flour to keep it light but it is so good and healthy I will make it a regular item on my menu.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/749
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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