Enter Hattie Big Sky, that included a very thrifty recipe for biscuits using leftover cereal!
I freeze any leftover cereal in very approximate 3/4 c. amounts and just whip it out whenever I have 20 minutes before supper and desire something bread-ish.
Tonight we ate our biscuits with mushroom bisque from Moosewood, and roasted beet salad (with grapefruit, feta, and walnuts).
Lighter-Than-Lead Biscuits
3/4 c. cooked and cooled hot cereal
1 1/2 c. whole wheat or rye flour [I use WW]
4 tsp. baking powder
1/2 tsp. salt [depending how you salt your cereal]
2 Tbs. lard [or shortening, I suppose]
approx. 1/3 c. milk
Cut together dry ingredients and cereal. Cut in lard. Add milk just until you can squeeze a soft dough (it helps if you've made traditional biscuits before so you know what texture you're aiming for). Knead a few times gently. On floured surfact, pat gently into 1/2" shape (I aim for a square). Cut into shapes (I aim for squares). Bake at 425 for 12-15 minutes.
5 comments:
Ha ha, I definitely heat up left-over cereal :)
oh, I hope I did not offend! But truly, do you just microwave it?? Is there a trick to making it palatable?
You could use butter if you do not have lard or shortening.
Great idea for leftover hot cereal! I will have to try that!
B, I hope you like them. These are my go-to biscuits in the winter when we often eat hot cereal.
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