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Dessert

Oatmeal Biscuit

A quick baked biscuit made with flour, oatmeal, and shortening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Oatmeal Biscuit

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Sift together flour, baking powder, and salt.

  2. Add oatmeal, melted shortening, and enough water to make a soft dough.

Shape and bake

  1. Roll out thin on a floured board and cut with a biscuit cutter.

  2. Bake in a greased pan at 350°F (175°C) for about 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour
Provides the main structure that holds the biscuit together as it bakes.
Oatmeal
Adds bulk, a nutty texture, and some absorbency to the soft dough.
Shortening
Adds fat that keeps the biscuits tender and short rather than tough.
Baking powder
Releases gas during baking so the biscuits rise and lighten.

The step that matters

Rolling out the dough thin. Rolling the dough to an even, thin layer gives the biscuits uniform thickness so they bake evenly. Too thick, and the centres stay doughy while the edges overbake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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