I love homemade rolls, but I rarely have time to make them, as worth the effort as they are. So, I make a lot of biscuits because they take about 10 minutes to mix up and 10 minutes to cook. Easy!
Oh, but there's a price. It seems to me that, in general, the less time a bread takes to cook, the more fat and/or sugar it contains. I don't know when you last made biscuits, but most of the recipes I've seen call for nearly a cup of butter per 10-12 biscuits. I love butter, but if the thought of it settling on my hips isn't enough, the claustrophobia of closing arteries usually does the trick.
So, I developed this recipe. Butterless? Not in your dreams. Significantly lower in fat and more nutritious? Now we're talking. And no one is going to know these are "healthy." They're tender, crumbly, and scrumptious. Really. I was surprised myself.
Meg's Rosemary Oatmeal Biscuits
Preheat oven to 450 degrees
1 c white flour
1 c wheat flour
1 c quick cooking oats
1 tbs dried rosemary
4 tsp baking powder
1 tbs sugar
1 tsp salt
1/4 c butter
1/4 c olive oil
1 c milk
Mix up the flours, oats, rosemary, sugar, baking powder, and salt.
Next, cut in the butter with a pastry blender (a food processor might not be a good idea because you want the oats to stay whole).
Add olive oil.
Finally add the milk.
Drop biscuits using a 1/4 c measuring cup on to ungreased baking sheet. Bake 10-12 minutes.