Recipe For Making Oatmeal Biscuits
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 501 of 825.
2 cups of hot milk. 1 yeast cake. 1 cup of uncooked oatmeal. 1/2 cup of lukewarm, water. 3 tablespoonfuls of butter. About 2 cups, each, of white and entire wheat flour. 1 teaspoonful of salt. 1/2 cup of sugar or molasses.
Stir the oatmeal into the scalded milk, let stand five minutes, then add the butter, salt, and sweetening; when lukewarm add the yeast cake, softened in the lukewarm water, and the flour; beat very thoroughly and set to rise; when light beat a second time and drop from a spoon into very small timbale moulds. Half fill the moulds. Bake in a hot oven, when the dough fills the moulds.