We’ve been trying to include more oats into our daily diet. Sometimes, especially during the week, there isn’t quite enough time to have a bowl of oatmeal (don’t talk to me about that instant crap) for breakfast. So, I’ve started to do some testing in the kitchen for other suitable, but quicker delivery methods. A friend armed me with several recipes she had come across (thank you, again), including one for a drop biscuit. So, I’m starting this testing period with a modified drop biscuit.
The results were, to say the least, quite tasty. A cup of tea, a dab of jam, and we were ready to settle in for the night.
Recipe for Oatmeal Currant Drop Biscuit
Preheat oven to 475º
In separate small bowl, soak with 4 Tbsp boiling water:
2 Tbsp chopped dates
1/3 cup currants (or more, if you want)
Add to above ingredients (after soaking for a few minutes):
2/3 cup unsweetened kefir
1 cup rolled oats
Mix together and let sit while you prepare the following:
1 cup whole wheat flout
1/2 cup white flour
1/2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
3/4 tsp cinnamon
Combine above dry ingredients with 1 stick butter (chilled and cubed) until it resembles coarse cornmeal. Add wet ingredients and gently mix until a wet sticky dough forms (don’t over mix!). Drop by tablespoon on to buttered baking sheet (I actually just grease the spot I’m dropping the biscuit) and pat/form into puck-shaped disk. Bake in preheated oven for 15-18 minutes. Makes about 12-15 biscuits.
Try to save some for breakfast the next day :).