Serves: 10
Total Calories: 148

1/4 cup shortening
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup stone-ground or degerminated cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup quick-cooking or regular oats
3/4 cup skim milk, approximately

Heat oven to 450°. Cut shortening into whole wheat flour, all-purpose flour, cornmeal, baking powder and salt with pastry blender or
2 knives in large bowl until mixture resembles fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms
a ball. Turn dough onto lightly floured surface gently roll in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Brush with milk and sprinkle with oats if desired. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.
1 biscuit: Calories 140 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 230mg Carbohydrate 21g (Dietary Fiber 2g) Protein 3g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 148
Calories from Fat: 50

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