Instructions: 1. In small non-stick sauce pan, warm the cereal until toasty smelling. Remove from heat and let stand 1 minute. Add the buttermilk and set aside until moisture is taken up.

2. Stir together flour, baking soda, and salt. Add the oil and mix with a pastry cutter or your fingers until the mixture resembles coarse corn meal. Add cereal mixture, stirring only until combined.

3. Turn dough out on lightly floured surface and roll (knead) gently into a log. Cut log into biscuits. Place biscuits on ungreesed baking sheet.

4. Bake at 450 F about 12 minutes or until lightly browned. Serve hot with fruit preserves.

VARIATIONS:
* SWEET MILK: omit buttermilk and baking soda. Use milk and add 1/4 tsp baking powder to the bisquick.

* SCONES: knead gently a few times. Roll out to 1/2 inch thick circle. Cut into 8 wedges. Bake 10 minutes.

* COOKIES: add raisins and/or nuts. Roll out to 1/2 inch thick. Cut with a small (1.5-inch) biscuit cutter. Bake for 12 minutes.

* CRACKERS: roll out a 1/4 inch thick rectangle. Cut into 18 (approximately) pieces. Bake 10 minutes. The crackers will continue to cook as they cool on the pan.

* KELLOGGS ALL-BRAN cereal or KELLOGGS ALL-BRAN BRAN BUDS cereal instead of grapenuts.

Yield: 6 pieces

NOTES : Heres a versatile biscuit with the nutty flavor of bran. Bake from 9 to 12 minutes to get the desired dryness. Make biscuits or scones; cookies or crackers. Small batch.

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