1. In medium bowl, mix together cereal and buttermilk. Let stand for 5 minutes or until cereal is softened.

2. In large mixing bowl, mix together flour, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs.

3. Add cereal mixture, stirring only until combined. Turn dough out onto lightly floured surface and knead gently a few times. Roll out to about 1 cm (1/2-inch) thickness. Cut with floured biscuit cutter. (Or press into circle and cut with knife into wedges.) Place on ungreased baking sheet.

4. In a small bowl, whisk together egg yolk and water; brush biscuits. Bake at 230°C (450°F) for about 12 minutes or until light brown. Serve hot.

Variations : Cheese Biscuits - Add 125 ml (1/2 cup) shredded old Cheddar cheese to the flour mixture.

Drop Biscuits – Increase buttermilk to 250 ml (1 cup). Decrease flour to 325 ml (1 1/3 cup). Drop by rounded spoon onto ungreased baking sheet.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.