Thursday, June 30, 2011

Historic Recipe--B 1 Biscuits

This biscuit recipe is unique and tasty. I would call it a cross between a biscuit and a muffin. It was included in Anna's Kitchen, my WWII cookbook, and it will be included in my updated version, Rosie's Riveting Recipes. The dough has the consistency of muffin dough, but it isn't sweet like a muffin.  I also like the subtle peanut butter flavor.  Goes well will bacon and eggs, and tastes great with butter and honey.  Enjoy.



1½ cups enriched all purpose flour
½ teaspoon salt
2½ teaspoons baking powder
½ cups oats
1 tablespoon sugar
2 tablespoons margarine
3 tablespoons peanut butter
1 cup milk

Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans ½ full. Brush tops with milk. Bake at 450ยบ F for 20-25 minutes. Yield: 12 biscuits.

1 comment:

  1. Sounds like a peanut butter, oat scone. Think we will give this one a try.


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