Ingredients
1.5 cups all-purpose flour
3oz uncooked quick-cooking oats
2 tablespoons firmly packed dark brown sugar
1 tablespoon grated orange peel (optional)
2 teaspoons double-acting baking powder
0.5 teaspoon each baking soda and ground cinnamon
dash slat
.25 cup margarine
2 tablespoons sweet whipped butter
.75 cup buttermilk
.33 cup plus 2 teaspoons dark raisons, plumped
Preparation
Preheat oven to 425F. In large mixing bowl combine flour, oats, sugar, orange peel, baking powder, baking soda, cinnamon, and salt. With pastry blender, or 2 knives used scissors-fashion, cut in margarine and butter until mixture resembles coarse meal. Add buttermilk and raisins and stir to form thick batter mixture (mixture will be lumpy)
Drop batter by heaping tablespoonfuls onto nonstick baking sheet, forming 12 biscuits and leaving about 2 inches between each. Bake until biscuits are golden brown, 17-20 minutes. Using spatula, remove biscuits to wire rack to cool.
