The other year I had an identity crisis with a recipe I made. It wasn’t a scone. It wasn’t a muffin. It just WAS. What it WAS was scrumptious and has been a favorite in our house ever since. We have two variations of this recipe – muffins and now that I have broken through that crisis, what I have officially dubbed Apple Oat Drop Biscuits.
They pair well with eggs and maple flavored breakfast sausage. They pair well with NOTHING. You know, as in, eat every single one on your own and be stuffed but don’t dare tell a soul you made them because they will be angry you didn’t leave them any. No, I didn’t do this, but I could have. Oh yes, I could have. Even my apple hating daughter loves my Apple Oat Drop Biscuits. So will you. If you don’t, well your loss and I’m just glad I don’t have to share with you.
- 2 cups stone ground whole wheat flour/regular whole wheat flour
- 2 cups rolled oats
- ½ teaspoon salt
- 2 Tablespoons baking powder
- ¼ cup raw sugar
- 1½ - 2 cups chopped apple - I use 1 large apple
- 2 teaspoons cinnamon
- 2 eggs
- 1½ cups unsweetened applesauce
- Pre-heat oven to 425.
- Chop apple - peel or leave peel on.
- Mix together all dry ingredients.
- Slightly beat eggs.
- Mix eggs and applesauce into dry ingredients until completely mixed.
- Stir in chopped apple.
- Drop by spoonful onto un-greased tray. (I use a large table spoon heaped.)
- Bake 15 minutes.
- Serve warm with butter.