1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup rolled oats (not instant)
1/3 cup oat bran
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1/4 cup cold unsalted butter, cut in 1/4-in, ch pieces
1/4 cup granulated or firmly packed light b, rown sugar
1 large egg
1/2 cup milk
1/4 cup plain yogurt
1 cup fresh blueberries
Directions
Preheat the oven to 400F. Lightly oil a large baking sheet.
In a large bowl, combine the flours, oats, oat bran, baking powder,
baking soda, salt, and cinnamon. Add the butter and cut it in with a
pastry blender until it is broken into very small pieces. Stir in the
sugar.
In a small bowl, lightly beat the egg, milk, and yogurt together.
Make a well in the center of the dry ingredients; pour in the liquid
ingredients and stir lightly. When there are only a few traces of the
dry ingredients visible, fold in the blueberries.
Using about 1/4 cup of the batter for each biscuit, drop evenly spaced
mounds onto the prepared baking sheet.
Bake for 20 minutes, turning the baking sheet midway through so they
brown evenly. Serve warm.
These biscuits look and taste like oversize blueberry oatmeal cookies.
Makes 12 biscuits.
Nutrient Value per Biscuit: 143 Calories, 5 g Fat, 223 mg Sodium, 4 g
Protein, 21 g Carbohydrate, 30 mg Cholesterol.
[1001 HOME IDEAS; January 1991]
Posted by Fred Peters.
Servings: 12 servings
Blueberry Oatmeal Drop Biscuits Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Written recipes as an idea can be tracked far back into ancient history, certainly as far back as ancient Egypt, and maybe further still. Interesting though that maybe, in the main part, these old cookbooks were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius created a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times used a wide range of aromatic flavours, including some familiar names such as bay, rue and asafoetida. Continuing our culinary historical journey, there were a couple of interesting recipe books which date from the 14th Century - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that we all know today, but instead accounts of the types of meals on the menus of the rich and powerful of that time. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted a torrent in publications on food, the majority of which are now in private cookery archives. When we get to the twentieth century, cookery books are in high demand, mostly due to better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Blueberry Oatmeal Drop Biscuits recipe.
