1 1/2 c. flour
1 1/2 c. rolled oats
1/4 c. light brown sugar, packed
1 Tbsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1/2 c. (2-oz.) Wisconsin Provolone Cheese
2/3 c. butter, melted
1/3 c. milk
Stir together flour, oats, sugar, baking powder, cream of tartar and salt in large bowl. Stir in cheese. In small bowl, beat together butter, milk and egg. Add to dry ingredients, stirring just until mixed. Shape dough into ball and pat onto a lightly floured surface to form 8-inch circle. Cut into 8 to 12 wedges. Bake on buttered baking sheet at 425° F for 12 to 15 minutes or until light golden brown.
Makes 8-12 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.