Plum Oat Drop Biscuits Recipes

PLUM OATMEAL CRISP

Steps:

• Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
• In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

OATMEAL SHORTCAKES WITH SPICED PLUMS

Steps:

• Make shortcakes:
• Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, oats, brown sugar, baking powder and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add milk; stir until dough forms.
• Drop dough onto prepared baking sheet, forming six 2 1/2-inch-diameter biscuits and spacing 3 inches apart. Sprinkle with 2 teaspoons sugar. Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes. Transfer to rack. (Can be made 8 hours ahead. Cool. Store airtight at room temperature.)
• Make fruit:
• Combine plums, 1/3 cup sugar, lemon juice, ginger and cinnamon in heavy medium saucepan. Cook over medium heat until plums release their juices but are still firm, stirring occasionally, about 4 minutes. Add butter. Stir until butter melts. Cool slightly.
• Using electric mixer, beat cream and powdered sugar in large bowl until stiff peaks form. Using serrated knife, slice off top 1/3 of biscuits. Transfer biscuit bottoms to plates. Spoon half of plum mixture over biscuits. Spoon whipped cream atop plum mixture. Spoon remaining plum mixture atop cream, dividing equally. Place biscuit tops over plum mixture. Serve immediately.

STICKY PLUM FLAPJACK BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the plums into a bowl. Toss with the spice, 50g of the sugar and a small pinch of salt, then set aside to macerate.
• Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, making sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.
• Grease a square baking tin about 20 x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin. Bake for 45-50 mins until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 18 little bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.

OATMEAL BISCUITS

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
• Bake about 8 minutes or until golden brown.

PLUM CRISP WITH CRUNCHY OAT TOPPING

Steps:

• In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

BEST EVER DROP BISCUITS (SMALL BATCH)

Steps:

• Adjust oven rack to middle position and heat oven to 475 degrees.
• Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
• Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
• Bake until tops are golden brown and crisp, 8 - 12 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
• Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.
• Test if baking powder is fresh: Mix 2 teaspoons of the baking powder into a cup of water. If there is an immediate reaction of foaming and fizzing, the baking powder is okay to use. If the reaction is at all delayed or weak, throw it away and buy a fresh can.

PLUM-OAT DROP BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Combine sugar and cinnamon together in a bowl. Mix flour, oats, baking powder, 1 tablespoon cinnamon-sugar mixture, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; fold in prunes.
• Make a well in the center of the flour mixture; add milk to the well. Stir mixture with a fork just until dough is moistened. Drop dough into 12 mounds, about 1/4 cup each, on the prepared baking sheet. Sprinkle remaining cinnamon-sugar over each dough mound.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Serve immediately.

OATMEAL DROP BISCUITS

Steps:

• Preheat oven to 450.
• Mix all ingredients together till moist.
• Drop by large spoonfulls onto ungreased baking sheet.
• Bake for 9-12 minutes or until tops brown.

STRAWBERRY DROP BISCUITS

Steps:

• Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
• Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
• Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
• Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
• Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

OATMEAL COOKIES WITH DRIED PLUMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Place sugars and butter in a large bowl. Beat with an electric mixer on low speed until combined. Add applesauce and eggs; mix well until blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Fold in plums and basil.
• Drop dough onto the baking sheets using a tablespoon-sized cookie scoop, spacing cookies 2 inches apart.
• Bake in the preheated oven until cookies are golden and just set, about 10 minutes. Let cool on the baking sheets for 5 minutes before transferring to wire racks.