These biscuits came about because I could not find small oatmeal biscuits. I love oatmeal biscuits probably because of my Scottish background. Served with smoked salmon, cheese, salted butter and jam, they are invaluable in my store cupboard and to give away as hostess gifts. These are healthier as they use whole wheat flour and oats although there is no way of getting around the butter.
- 3 cups quick cooking oats
- 1 ½ cups whole-wheat flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 ½ (7 mL) teaspoons salt
- 1 cup (250 mL) cold butter, cubed
- ⅓ cup buttermilk
Preheat oven to 325 F.
Pulse oatmeal in a food processor until floury. Add flour, sugar, baking powder and soda, salt and blend to combine. Add butter and pulse until pieces resemble small peas. Drizzle in buttermilk and pulse to combine until flaky but not into a ball. Place on floured board and knead together.
Roll or pat out biscuits on a lightly floured surface to about 3/8-inch thick. Using a 2-inch cookie cutter, cut out biscuits, re-rolling scraps as needed. Place on ungreased cookie sheet, about ½ -inch apart.
Bake for 15 to 18 minutes or until browned on the bottom and slightly crisp. Remove from oven and dry on a rack.
Click here to read more about wet and dry measurements.