2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: PREHEAT THE OVEN TO 450F
1: Combine the flour, baking powder and salt in a large mixing bowl
2: Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs
3: Add the milk, adding more milk if necessary so the dough is pliable but is still wet
4: Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times)
5: Do not overwork the dough
6: Roll the dough into a rectangle 1/3-inch thick
7: Mix the melted butter with the brown sugar, cinnamon and nuts
8: Press the mixture into one half of the dough, then fold the dough over to encase the filling, pressing it lightly to adhere
9: Cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick
10: Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown
11: Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven
12: Makes 12 to 14
13: These biscuits are delicious served warm with sweet butter or apple butter
14: From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini