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Oatmeal Biscuits

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  • Prep 10 min
  • Total 18 min
  • Servings 12
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Jazz up a classic biscuit recipe by adding oats. The result? A tender, tasty accompaniment to soups and stews.
Updated Nov 14, 2007
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Ingredients

Steps

  • 1
    Heat oven to 450°F.
  • 2
    Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
  • 3
    Bake about 8 minutes or until golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dipping the 2-inch cutter into Bisquick mix means you’ll have less of a mess on your hands when you’re done!
  • tip 2
    To make drop biscuits: After beating, drop dough by 12 spoonfuls onto a cookie sheet and bake as directed.
  • tip 3
    Count to ten; kneading biscuit dough too much can make biscuits tough.

Nutrition

90 Calories, 3 g Total Fat, 2 g Protein, 15 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
290 mg
Potassium
60 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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