Post by Glen Carman aka Delmonico on Apr 14, 2019 21:03:30 GMT -6
Horse Droppings Biscuit
For a 15 inch cast iron skillet or 14 inch shallow dutch oven (a cookie sheet will work.)
4-5 cups of whole wheat flour
1 cup of rolled oats, (quick or instant)
½ cup of brown sugar
1 ½ cups of raisins (regular or Zante Currants, or any other dark type)
2 sticks of melted butter (1/2 cup aka 1/2 pound)
5 tablespoons of baking powder
3/4 cup of dark molasses
1 teaspoon salt (optional, I leave it out because I use salted butter)
1 ½ cups milk (I used a 12 oz can of unsweetened condensed)
In a bowl combine 4 cups of the flour, the oats, the raisins and the baking powder and salt. Mix well and pour in the butter, stir, the molasses and stir, then stir in the milk,. Do not knead, just stir till well mixed, adding more wheat flour if needed till the mixture is stiff and workable. Form into balls about the size of golf balls. Bake in a moderate oven (350F) till nice and brown (20-30 minutes.)
For a 15 inch cast iron skillet or 14 inch shallow dutch oven (a cookie sheet will work.)
4-5 cups of whole wheat flour
1 cup of rolled oats, (quick or instant)
½ cup of brown sugar
1 ½ cups of raisins (regular or Zante Currants, or any other dark type)
2 sticks of melted butter (1/2 cup aka 1/2 pound)
5 tablespoons of baking powder
3/4 cup of dark molasses
1 teaspoon salt (optional, I leave it out because I use salted butter)
1 ½ cups milk (I used a 12 oz can of unsweetened condensed)
In a bowl combine 4 cups of the flour, the oats, the raisins and the baking powder and salt. Mix well and pour in the butter, stir, the molasses and stir, then stir in the milk,. Do not knead, just stir till well mixed, adding more wheat flour if needed till the mixture is stiff and workable. Form into balls about the size of golf balls. Bake in a moderate oven (350F) till nice and brown (20-30 minutes.)