| 1 | Recipe by: from celtic hearths the day before serving, mix the oats with 1-?cups of the buttermilk in a bowl. |
| 2 | Cover and let stand overnight at room temperature. |
| 3 | Preheat oven to 350 degrees. |
| 4 | Lightly grease a baking sheet and set aside. |
| 5 | Sift together the flour, salt and baking soda. |
| 6 | Gradually beat the flour mixture into the oat-buttermilk mixture, adding remaining buttermilk as you work, to form a soft dough. |
| 7 | You may not need to use the full 2-?cups buttermilk. |
| 8 | Turn dough out onto a floured surface and flatten with hands or floured rolling pin so that it forms a circle about 1 inch thick and 9 to 10-inches in diameter. |
| 9 | With a sharp knife, cut into quarters or eighths, as desired, and place on prepared baking sheet. |
| 10 | Bake for 40 minutes, or until browned. |
| 11 | Serve warm. |
| 12 | Note: these are high in fiber and low in fat, provided you don"t slather th with butter. |
| 13 | Delicious with jam or marmalade. |
| 14 | Yield: 8 servings. |
