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Ingredients:
1 1/2 cup all-purpose flour
3 ounces uncooked quick cooking oats
2 tbsp firmly packed dark brown sugar
1 tbsp grated orange peel (optional)
2 tbsp double-acting baking powder
1.2 tsp each baking soda and ground
cinnamon
Dash salt
1/4 cup margarine
2 tbsp sweet whopped butter
3/4 cup buttermilk
1/3 cup plus 2 tsp dark raisins, plumped
Method
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Preheat oven to 425 degree F.
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In large mixing bowl combine flour,
oats, sugar, orange peel (if desired), baking powder, baking soda,
cinnamon, and salt.
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With pastry blender, or 2 knives used
scissors-fashion, cut in margarine and butter until mixture resembles
coarse meal.
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Add buttermilk and raisins and stir to
form thick batter (mixture will be lumpy).
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Drop batter by heaping tablespoonfuls
onto nonstick baking sheet, forming 12 biscuits and leaving about 2
inches between each.
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Bake until biscuits are golden brown,
17 to 20 minutes.
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Using a spatula, remove biscuits to
wire rack to cool.
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