baking powder breakfast biscuits

Preheat your oven to 450°

In a bowl blend 2 1/2 cups of all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 1/2 teaspoons of ground cinnamon, 1/2 cup sugar.

In a second smaller bowl whisk together 3/4 of a cup of buttermilk, 1/2 cup canola oil, one beaten egg.

Work the wet ingredients into the bowl of dry ingredients. Stir together lately. Do not overwork your dough.

To the dough add 1/2 cup of seedless raisins dark or white your choice, and a little less than half a cup of low-fat granola without fruit in it. The granola that works best for the ones that are just flavored with cinnamon and not much else and not huge pieces of nuts. This time I used Woodpecker low-fat granola that I purchased at Pete’s produce on 926.

Use a baking sheet lined with parchment paper. This recipe yields 12 to 14 biscuits, so break off pieces of dough accordingly and shape into a quick ball and then flatten somewhat and lay on the cookie sheet a couple inches apart.

Bake 12 to 15 minutes depending on your oven.

Serve with butter, honey, apple butter, pumpkin butter, or your choice of jelly.

(The plate the biscuits are sitting on in the top photo came from the Smithfield Barn)