Rumford Baking Powder Biscuits

It is the gray season in Rhode Island, one of my favorites. Bare trees and gray sky and damp air, is perfect weather for baking!

Rumford is a RI town where the baking powder factory used to be. Then it became artist studios.

This recipe was adapted by me, from recipe on the can. You can make the whole thing using a bowl and spoon and your hands.

2 cups whole wheat flour I substituted 1/4 c for 1/4 c old fashioned rolled oats
3 teaspoons Rumford aluminum-free baking powder
1 rounded teaspoon of kosher salt, less if using white flour
6 tablespoons shortening (3 T Smart Margarine 3 T Crisco shortening)
3/4 cup low-fat buttermilk

Directions:
Preheat oven to 450 degrees F.
Mix dry ingredients: whole wheat flour + oats, baking powder and salt together in a large bowl.
Cut in shortening until mixture resemble coarse meal.
Add buttermilk to make a soft dough.
Turn dough out on a floured surface and knead gently for 30 seconds.
Roll out to 1/2 inch to 3/4 inch thickness.
Use a biscuit cutter to cut out into rounds.
Place on ungreased cast iron pan.
Bake approximately 15 minutes or until light golden.
Place in cloth-lined basket. Serve with tea jam or soup.