Bran Biscuits Recipes

15 WAYS TO COOK WITH OAT BRAN

15 Ways to Cook With Oat Bran image

These oat bran recipes are easy, healthy, and delicious! From muffins to pancakes to cookies, you'll love the unique taste oat bran brings.

Provided by Kristina

Number Of Ingredients 15

Ingredients

Oat Bran Muffins
Lemon Blueberry Oat Bran Muffins
Blueberry Oat Bran Pancakes
Homemade Granola
Oat Bran Banana Bread
Chocolate Peanut Butter Oat Bran
High Protein Oat Bran Bowl
Raisin Oat Bran Muffins
Honey Oat Bran Bread
Oat Bran Muffins
Oat Bran Raisin Cookies
Oat Bran Porridge
No-Bake Energy Bites
Peanut Butter Granola Bars
Double Chocolate Bran Muffins

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an oat bran recipe in 30 minutes or less!

Nutrition Facts :

GRANNY'S BRAN BISCUITS

Granny's Bran Biscuits image

Excellent when served hot with butter. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Quick Breads

Time 30m

Yield 12 biscuits

Number Of Ingredients 6

Ingredients

3/4 cup flour, sifted
1 cup natural bran
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or 1/4 cup shortening
1/3-1/2 cup milk

Steps:

Preheat oven to 400F and lightly grease a baking sheet.
Combine dry ingredients and mix together thoroughly.
Cut in butter or other shortening with a pastry blender; add enough milk to make a soft dough.
Roll out 1/2 inch thick on a floured board, cut into rounds and place on prepared baking sheet.
Bake for 15 minutes or until golden.

BRAN BISCUITS

Bran Biscuits image

Make and share this Bran Biscuits recipe from Food.com.

Provided by StikkiBake

Categories Lunch/Snacks

Time 25m

Yield 20-30 Biscuits

Number Of Ingredients 5

Ingredients

100 g butter (soft but not melted)
1/4 cup sugar or 1/4 cup honey
1 1/4 cups stoneground flour (if you shift the flour you can use just the bran for a different texture to the biscuits) or 1 1/4 cups stoneground natural bran (if you shift the flour you can use just the bran for a different texture to the biscuits)
3 teaspoons baking powder
1/2 teaspoon salt

Steps:

Cream Butter and sugar together.
Add the rest of the ingredients.
Roll out thin, cut into biscuit squares.
Bake 150oC for 18-20 minutes.
When cooked loosen on tray and leave to cool.

Nutrition Facts : Calories 74.1, Fat 4.1, SaturatedFat 2.6, Cholesterol 10.7, Sodium 141.4, Carbohydrate 8.6, Fiber 0.2, Sugar 2.5, Protein 0.8

ALL-BRAN CEREAL BISCUITS

All-Bran Cereal Biscuits image

Number Of Ingredients 6

Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening
1/2 cup All-Bran® Bran Buds® or All-Bran® Original
3/4 cup milk

Steps:

1. In large mixing bowl, stir together flour, baking powder and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Set aside.2. Combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add to flour mixture, stirring only until combined. Turn dough onto lightly floured surface. Knead gently 5 times. Evenly pat or roll out to about 1/2 inch thickness. Cut biscuits with floured 1 3/4-inch biscuit cutter. Place on ungreased baking sheet.3. Bake at 425°F about 10 minutes or until golden brown. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

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Preheat oven to 450°F. Line baking sheet with parchment paper. Assemble and measure out ingredients.
In large bowl, sift or sieve together the flours, baking powder and salt. Stir in the dry oat bran cereal and brown sugar.
Use a wire pastry cutter to cut the butter into the dry ingredients until mixture resembles coarse crumbs. Quickly run fingers through the mixture several times, scooping up bits of the butter and rubbing them into long paper-thin slivers between the thumb and forefinger. It is not necessary to do this with every piece of butter – just quickly pick several at random. Make a well in the center of the ingredients.
Pour milk all at once into well in center of dry ingredients. Using a fork, mix ingredients just enough that the liquid is absorbed into the dry ingredients and the dough can be roughly brought together. Dough will be soft and sticky and some floury spots may remain. Transfer dough onto lightly floured work surface, gently working it just until the dry ingredients are barely incorporated and a shaggy dough mass forms. Do not overmix.

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