Oat Biscuits
These oatmeal biscuits are quick to make, with a rustic texture and a delightful chew, ideal for dunking in tea or serving at brunch.
Ingredients
Dry Ingredients
- 1 cup rolled oats (old-fashioned) Quick oats will create a softer crumb.
- 1 cup all-purpose flour Can use a gluten-free 1:1 blend.
- 1/2 cup brown sugar Light or dark for moisture and toffee note.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened Not melted; for dairy-free, use vegan butter.
- 1/4 cup milk Any milk will do; use slightly less non-dairy if thin.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking soda, and salt.
- Add the softened butter. Use a pastry cutter or your fingertips to rub the butter into the dry mix until it looks crumbly and pea-sized bits remain.
- Stir in the milk and vanilla. Mix just until a soft dough comes together — don’t overwork it.
Baking
- Drop rounded spoonfuls of dough onto the prepared sheet, spacing them an inch or two apart. Flatten each slightly with the back of the spoon.
- Bake for 12–15 minutes, until edges are lightly golden. Rotate the pan at 8 minutes if your oven runs hot.
- Transfer biscuits to a rack and let cool for 10 minutes before serving.
Notes
Suggestions: add 1/4 cup chopped nuts or chocolate chips for variation; swap 2 tablespoons of the flour for cornstarch for more cake-like biscuits; or replace 2 tablespoons of brown sugar with molasses for a chewier texture.