Oatcakes and Buttermilk Biscuits

Oatcakes Greyfield Inn

Instructions

In a bowl combine the oats, the flour, the sugar, the salt, and the baking soda and blend in the butter until the mixture resembles coarse meal. Add the honey mixture and form the dough into a ball. Sprinkle ⅓ cup of the graham cracker crumbs on a work surface and roll out the dough ¼ inch thick. Cut out rounds with a 2¼-inch cutter and transfer them to lightly buttered baking sheets. Gather the scraps into a ball, reroll the dough on the remaining ⅓ cup graham cracker crumbs, and cut out rounds in the same manner. Bake the rounds in the middle of a preheated moderately hot oven (375° F.) for 15 to 20 minutes, or until they are golden brown, transfer them with a spatula to racks, and let them cool. Store the oatcakes in airtight containers. Makes about 45 oatcakes.

Buttermilk Biscuits The Cloister

Instructions

In a large bowl cream the shortening and the butter, beat in the sugar and the salt, and beat the mixture until it is light and fluffy. Beat in the whole egg and the beaten egg and beat the mixture until it is combined well. Into the bowl sift together the cake flour and the baking powder and stir the mixture until it is just combined. Add the all-purpose flour and the buttermilk, stir the dough until it is just combined, and let it stand for 15 minutes. Roll out the dough 1 inch thick on a floured surface, cut out rounds with a 2¼-inch cutter dipped in flour, and transfer them to lightly oiled baking sheets. Gather the scraps gently into a ball and roll and cut the dough in the same manner. Bake the biscuits in the middle of a preheated very hot oven (450° F.) for 12 to 15 minutes, or until they are puffed and golden, transfer them to a rack, and brush the tops with the butter. Makes about 25 biscuits.