Now, it's not like other biscuits that are light, flaky, and buttery, but biscuit is the best word I know for this item. Really, it feels like a mix between bread and biscuit. Whatever it is, I'm filing it as a biscuit, because it just seems like one. Someday I'll probably learn that it's really something that has a pretentious French name, but I'm still going to call it a biscuit.
If you have everything on hand, it's not a difficult recipe to prepare at all. In fact, I would have gotten it finished quicker had the honey not been crystallised. That whole fiasco took about half an hour of the prep time! As it stands, two hours in the kitchen learning at every step was time well spent. Even dealing with the honey taught me something. Namely, decrystallise it before you need it. Saves a whole bunch of time if you do that.
I also learned that a smooth-sided thermos bottle makes a decent rolling pin, and that our drinking glasses have a three-inch diameter. I do wonder what I could do with the dough in a tortilla press, but I wonder about a lot of things that I probably will never try. Someday, maybe. Like when I get my own kitchen or something. Until then, the idea remains on the backburner.
It is very filling. I have had two biscuits (not including Wonky), and feel ready for a nice nap. This recipe is definitely something that I will make again, if only to serve to friends and family. Seriously, very tasty. Especially when topped with your favourite jam/jelly and a dollop of whipped cream. The biscuits do expand to about twice their original thickness in the oven.
That's about enough commenting on the biscuits themselves, time to comment on the recipe.
Dry Ingredients (mix together until blended well)
2 1/2 cups old-fashioned or quick oats. I used quick oats, as we had those on hand and I like the idea of 'quick' anything. I don't really know if it makes a real difference, though.
3 cups unbleached flour. I looked for this specifically, since it does call for it specifically. I don't know if using AP flour will cause it to become sentient and take over the world, but I figured I would play it safe. Also, I did not sift the flour at all.
1 1/2 teaspoons salt. I used regular table salt, since we all need our iodine. If using Kosher salt, I would call it two teaspoons, since it does not go quite as far as table salt. I think it's something like a tablespoon of kosher salt contains as NaCl as a teaspoon of table salt. I may have just dreamed this, though.
1 teaspoon Baking Soda
Mix all of these ingredients together, making sure that everything is distributed evenly.
In a separate container, mix:
1 1/2 cups Buttermilk. When I opened the container, I though I had purchased bad buttermilk, because I did not realise that it is supposed to smell exactly like spoiled milk.
3 Tablespoons honey. This took me far more effort than it was supposed to.
1/2 cup melted bacon drippings or shortening. Now, this is the thing I had the most issue with. You see, in reading it knowing what I do now, I think that 'melted' applies to BOTH the Bacon drippings AND the Shortening. This may explain why I had such an incredibly difficult time combining it with the other liquid ingredients. Next time I prepare it, I shall try it that way.
Combine the two sets of ingredients. I did this with my own two hands, since I don't have a fancy-pants electric mixer. It should mix to about the same consistency of Tortilla dough, but you should not need to add any more liquid than is already in it. If it's too dry, I don't know what to tell you. When the dough is thoroughly mixed, roll it out on a floured board to about 1/4 inch. Cut out circles of dough with a large drinking glass, or a three-inch diameter circle cutter. Place on a lightly-greased cookie sheet, and bake at 425 degrees Fahrenheit for 5 1/2 minutes. Flip over, and bake for a further 5 1/2 minutes. Remove from oven and place on wire rack to cool.
These things appear to be best served while still warm, with some jam or jelly on it with a dollop of whipped cream. Seriously tasty, if you don't mind simple flavour. As much as I like messing with recipes, this thing is fairly well perfect. If it's not going to be served with jam or jelly, I would recommend maybe cutting back the salt by a half teaspoon, and boost the honey by a tablespoon or two. Beyond that, it's good.
I don't think I'm going to post a cleaned up version of this, since it already exists here, at the bottom of the page. I still have about sixteen of them left, and they will most likely be warmed in the microwave before being devoured. Anybody in the area wanna help me finish them?