2 cups whole wheat flour*
2/3 cup uncooked old-fashioned oats
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon uncooked old-fashioned oats
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.
*Substitute 1 cup all-purpose flour and 1 cup whole wheat flour.
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.