Leftover Oatmeal Biscuits: A War Time Recipe

Yum

Maybe it happens at your house every Sunday morning. No one manages to finish off the pot of porridge you made for breakfast and now it’s a congealed hunk of glop ready for the trash. But once you try this recipe for leftover oatmeal biscuits, this will be a story of your wasted oatmeal past. In fact these biscuits are so good, you might be making oatmeal just to whip up a batch!

War Time Recipe

I saw a version of this recipe in a cookbook called Best War Time Recipes: Preparedness Cooking Skills from the Past. I found it on a website called Off Grid Survival. The original uses only 3/4 cup leftover oatmeal, but I find that I end up with closer to one cup. I adjusted the ingredients accordingly and changed the method slightly. The original recipe says to add the leftover oatmeal into the dry ingredients first, then “rub in” the shortening and add the milk. I thought it would be easier to cut the shortening into the dry ingredients first, then add the wet ingredients. When I tried both methods, both turned out great with little to no difference.

Not Just Oatmeal

This recipe doesn’t only work for leftover oatmeal. You can use leftover cream of wheat or any porridge type hot cereal. Outside from breakfast leftovers, you could also sub leftover polenta or rice for the oatmeal for a savoury corn or rice biscuit.

Beyond Breakfast

This frugal quick bread isn’t only great for breakfast or teatime—they sub great as a dinner roll with any soup, stew or chili. Make a batch to serve with my meatless sausage patties. I make sandwiches out of them with egg, cheese or sometimes I serve them with gravy.

Even as we struggle through these hard times, how you serve these leftover oatmeal biscuits will be your masterpiece!

Print Recipe

Leftover Oatmeal Biscuits

Never throw away your leftover oatmeal again...these biscuits use your leftover oatmeal to make this hearty, versatile quick bread.

Course

Breakfast

Cuisine

American

Keyword

Cereal, Diy, Homemade

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

Biscuits

Ingredients

• 2 Cups All purpose flour Can use half whole wheat
• 4 Teaspoons baking powder
• 1 Teaspoon salt
• 3 Tablespoons Shortening
• 1 Cup Cooked oatmeal
• 1/2 Cup milk

Course Breakfast Cuisine American Keyword Cereal, Diy, Homemade Prep Time 10 Minutes Cook Time 15 Minutes Servings Biscuits Ingredients 2 Cups All purpose flour Can use half whole wheat 4 Teaspoons baking powder 1 Teaspoon salt 3 Tablespoons Shortening 1 Cup Cooked oatmeal 1/2 Cup milk

Instructions

1. Preheat oven to 400F/204C. Grease a baking sheet or line with parchment paper. In a large bowl, combine flour, baking powder and salt. Mix well to combine.
2. Add shortening and cut in with a pastry blender or 2 knives. You can also pulse it in with a food processor. The mixture should resemble coarse oats.
3. Make a well in the centre and add cooked oatmeal. Add half of the milk and stir to form a soft dough, adding more milk as necessary. You may need to add some additional milk. Knead a few times until the dough is well combined. Do not over knead.
4. On a lightly floured board, pat or roll dough out to desired thickness. Cut with biscuit cutter and transfer to prepared baking sheet. For a dozen biscuits, roll dough to half inch thickness. Brush tops generously with milk.
5. Bake 12-15 minutes or until lightly golden. Serve warm.

Recipe Notes

These biscuits freeze well for up to one month.