|Source||Beth Caputo (1987)|
|Prep time||25 minutes|
|Cooking time||12 minutes|
|Total time||37 minutes|
In a large bowl, combine white flour, oat flour, sugar, salt, baking powder, baking soda and cream of tartar. With a pastry blender or fork, work the butter or margarine into the flour mixture. Combine the beaten eggs and cottage cheese and add this to the flour mixture. Use your hands to blend the ingredients well. Turn the dough onto a slightly floured board and knead the dough 1 to 2 minutes, or until it is smooth. Roll the dough out on a lightly floured board to the thickness of about 1/2 inch and cut with a cookie cutter. Sprinkle 2 cookie sheets with the corn meal and place cut dough on them, allowing space between the biscuits for the dough to rise. Bake the biscuits in a preheated 425° oven for 10 to 12 minutes.
From Jane Brody’s Good Food Book