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Recipe: Hearty Multigrain Biscuits (using whole wheat flour, cornmeal and oats)

Breads - Assorted
HEARTY MULTIGRAIN BISCUITS

1/4 cup shortening
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup quick-cooking or old-fashioned oats, uncooked
About 3/4 cup skim milk

Heat oven to 450 degrees F.

Cut shortening into flours, cornmeal, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Brush with milk and sprinkle with oats if desired.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.

Makes about 10 biscuits
From: Recipelink.com
Source: Recipe booklet: Soup, Chili, and Bread, Betty Crocker Creative Recipes, January 1996 #112
MsgID: 0223957
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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