3 cups flour

3 tablespoons oat bran

⅓ cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon caraway seeds

¼ teaspoon ground ginger

1 cup buttermilk

1 (3-ounce) package cream cheese

2 eggs, beaten 1 cup raisins

1. Preheat oven to 350°F. In large bowl, combine flour, oat bran, sugar, baking powder, baking soda, salt, caraway seeds, and ginger and mix well. In small saucepan, combine buttermilk and cream cheese, and heat over low heat until cream cheese melts. Remove from heat.

2. In small bowl, beat eggs; reserve 1 tablespoon. Add remaining eggs to buttermilk mixture along with raisins. Add to flour mixture and stir just until a dough forms. On lightly floured surface, knead dough ten times.

3. Divide dough into four parts; divide each part into three parts, then each into two balls, for a total of 24 balls. Place on ungreased cookie sheet; flatten slightly with palm. Brush lightly with reserved beaten egg. Bake for 15 to 25 minutes or until rolls are crusty and golden brown around edges. Serve warm.

YIELDS 24 BISCUITS

These little biscuits are perfect for any everyday meal and are especially good for a St. Patrick's Day feast. The cream cheese adds great flavor and texture.

Freezing Biscuit Dough

You can make this dough and freeze it. Shape the dough into balls, flatten slightly, then freeze on wax-paper-lined cookie sheets until frozen solid. Remove from sheets and package into freezer bags and label; freeze up to 6 months. To thaw and bake, place frozen balls on cookie sheets. Brush with some beaten egg and bake for 20 to 35 minutes until rolls are crusty and baked through.