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1.
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In small non-stick sauce pan, hot the cereal till toasty smelling.
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Remove from heat and let stand 1 minute.
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Add in the buttermilk and set aside till moisture is taken up.
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2.
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Stir together flour, baking soda, and salt.
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Add in the oil and mix with a pastry cutter or possibly your fingers till the mix resembles coarse corn meal.
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Add in cereal mix, stirring only till combined.
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3.
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Turn dough out on lightly floured surface and roll (knead) gently into a log.
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Cut log into biscuits.
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Place biscuits on ungreesed baking sheet.
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4.
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Bake at 450 F about 12 min or possibly till lightly browned.
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Serve warm with fruit preserves.
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VARIATIONS:* SWEET Lowfat milk: omit buttermilk and baking soda.
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Use lowfat milk and add in 1/4 tsp baking pwdr to the bisquick.
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* SCONES: knead gently a few times.
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Roll out to 1/2 inch thick circle.
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Cut into 8 wedges.
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Bake 10 min.
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* COOKIES: add in raisins and/or possibly nuts.
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Roll out to 1/2 inch thick.
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Cut with a small (1.5-inch) biscuit cutter.
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Bake for 12 min.
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* CRACKERS: roll out a 1/4 inch thick rectangle.
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Cut into 18 (approximately) pcs.
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Bake 10 min.
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The crackers will continue to cook as they cold on the pan.
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* KELLOGG'S ALL-BRAN cereal or possibly KELLOGG'S ALL-BRAN BRAN BUDS cereal instead of grapenuts.
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NOTES : Here's a versatile biscuit with the nutty flavor of bran.
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Bake from 9 to 12 min to get the desired dryness.
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Make biscuits or possibly scones; cookies or possibly crackers.
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Small batch.
