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Oatmeal Drop Biscuits

Oatmeal Drop Biscuits
Waking up to freshly baked biscuits made with buttermilk, oats and a sprinkling of raisins is always a treat. The bigger treat is that you can do it without having to wake up that much earlier than the rest of your sleepy heads. Now that’s what you call a seriously good morning.
2 ratings


  • 3/4 cup all‑purpose flour
  • 1-1/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 2 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) margarine, chilled and cut into pieces
  • 1-3/4 cups low‑fat buttermilk
  • 1/4 cup vegetable oil
  • 3/4 cup raisins

How to make it

  1. Heat oven to 450°F. In large bowl, combine flour, whole‑grain flour oats, sugar, baking powder, baking soda and salt; mix well.
  2. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  3. Add oil and buttermilk; stir with fork just until dry ingredients are moistened. Add raisins, mix just until blended. (Do not overmix.)
  4. Drop dough by 1/4 cup portions 2 inches apart onto ungreased cookie sheets.
  5. Bake 10 to 12 minutes or until light golden brown. Serve warm.

Soured milk may be substituted for buttermilk. To sour milk, combine 1‑3/4 cups fat‑free milk with 4 teaspoons lemon juice; let stand 5 minutes or until slightly thickened.