1 3/4 c. all-purpose flour
1/2 c. quick oats, uncooked
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. golden raisins
1/4 c. (1/2 stick) butter
3/4 c. buttermilk

Variation: Butterscotch Oat Drop Biscuits - substitute butterscotch chips for the raisins. Increase buttermilk to 1 cup. Drop by teaspoonfuls 1 inch apart on buttered cookie sheet.

Preheat oven to 425 degrees. Combine flour, oats, sugar, baking powder, salt and soda in large mixing bowl. Stir in raisins. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until dough holds together. Knead dough on lightly floured surface about 10 minutes. Roll dough to 1/2 inch thickness. Cut with a 2 inch diameter round cutter.

Place biscuits about 1 inch apart on buttered cookie sheet. Bake 12-15 minutes, or until golden. Cool slightly. Remove from cookie sheet. Serve warm or cold with butter.

Makes 12-15 biscuits.