Hearty Multigrain Biscuits

 

3/4

cup whole wheat flour

1/2

cup all-purpose flour

1/2

cup cornmeal

3

teaspoons baking powder

1/2

teaspoon salt

1/4

cup shortening

1/2

cup quick-cooking or old-fashioned oats

About 3/4 cup fat-free (skim) milk

• 1 Heat oven to 450°. Mix flours, cornmeal, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
• 2 Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
• 3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.