Oatmeal Biscuits are soft sweet biscuits made from flour, oatmeal, butter, honey and milk. They are delicious for breakfast with scrambled eggs or omelettes. Or you can enjoy them for dinner with stews or soups. I love to serve them with Easy Pan Fried Chicken with Cream Gravy or Creamy Asparagus Potato Soup.
Oatmeal Biscuits are such a treat. They are one of our family favorites and so simple and quick to make. You can serve them with fresh fruit, roasted chicken or even pasta. They are spiced up with a little bit of cinnamon and ground cloves and lathered with honey and butter.
How do you make Oatmeal Biscuits?
Start by whisking the flour, brown sugar, baking powder, baking soda, cinnamon, ground cloves and salt together. Cut in the butter using a pastry knife until it is crumbly. Stir in the oats, milk and honey just until it is moistened. Move to a well floured work space and pat out to about 1/2-3/4 inch thick. Cut with a floured biscuit cutter and place on a parchment covered baking sheet.
Melt butter in the microwave on a reduced power and stir in the honey. Using a pastry brush lightly coat the tops of the biscuits with the honey butter and bake for 15 – 20 minutes or until light golden brown.
Recipe notes and helpful tips
- Use old fashioned rolled oats verses quick oats. They make a heartier tastier biscuit.
- I have always found that real unsalted butter is best in biscuits. There is just something about butter that makes everything better.
- Don’t over-mix the dough. Mix just until incorporated so the dough does not get tough.
- Space them far enough apart when baking for the warm oven air to flow around the biscuits.
- Bake on the middle rack in the center of the oven.
- Store up to three days in an airtight container or zipper bag. Or double wrap in freezer bags for up to two months.
Other sweet breakfasts you will love!
- Buttermilk Bacon Pancakes
- Apple Fritters
- Cinnamon Coffee Cake with Streusel Topping
- Strawberry Bread with Whipped Strawberry Butter
- Cinnamon Roll Casserole
- Mango Smoothie
Oatmeal Biscuits
These sweet cinnamon oatmeal honey biscuits are in the oven in less than fifteen minutes and are delicious served with eggs, soups, stews and even chili.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Category: bread and rolls
- Method: bake
- Cuisine: American
Ingredients
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup butter (well chilled)
- 1 cup old fashioned rolled oats
- 3/4 cup milk
- 2 tablespoons honey
Glaze
- 2 tablespoons butter melted
- 2 tablespoons honey
Instructions
- Preheat oven to 375 degrees. Cover large baking sheet with parchment paper.
- Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground cloves. Cut in butter using a pastry knife until crumbly. Stir in oats, milk and honey; just until moistened. Move to well floured work space and pat out to about 1/2-3/4 inch thick. Cut with 2 1/2 inch floured biscuit cutter. Rework dough and cut more biscuits. Place on prepared baking sheet.
- Stir together melted butter and honey. Using a pastry brush lightly coat tops of biscuits with honey butter. Bake for 15 – 20 minutes or until light golden brown.
Notes
- Use old fashioned rolled oats verses quick oats. They make a heartier tastier biscuit.
- I have always found that real unsalted butter is best in biscuits. There is just something about butter that makes everything better.
- Don’t over-mix the dough. Mix just until incorporated so the dough does not get tough.
- Space them far enough apart when baking for the warm oven air to flow around the biscuits.
- Bake on the middle rack in the center of the oven.
- Store up to three days in an airtight container or zipper bag. Or double wrap in freezer bags for up to two months.
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Michelle
These biscuits look fabulous! Definitely a must try!
Amanda
These look so delicious!
★★★★★
Sara Welch
Love how flavorful and hearty this biscuit is! It was perfect with eggs and my morning cup of coffee; hands down delicious!
★★★★★
Tiffany La Forge-Grau
I have got to try these! The look so fluffy and tender; perfect for oatmeal biscuits!
★★★★★
Erin | Dinners,Dishes and Dessert
These Oatmeal Biscuits are mouth watering !
Catalina
Yes, please! This is my breakfast for tomorrow! They look so inviting!
★★★★★
Rhonda
Do you think these would work if I substitute whole wheat pastry flour for the white flour?
Beth Pierce
I caution against that because whole wheat flour could make them too dense. Let me know if you try and how they turn out
Rhonda
I didn’t see your reply in time, so I used the WW pastry flour anyway. Since it’s pretty light, I don’t think the texture was impacted too much. I think I rolled the dough out too thinly, so my biscuits are more like a soft cookie but I really like the flavor. They’re lightly sweet, which allows the hearty flavor to come through. I don’t know that my husband will like them, but that’s ok—more for me!
Robin Lee
YUM! These turned out great, and are delicious. I didn’t have 2 1/2″ cutter, so used 3″. Very easy to make. These would make a great gift to give a grieving family for breakfast, or someone recovering from surgery. I think these would also be delicious with raisins and/or nuts if you are so inclined. Recipe is a keeper!
Beth Pierce
Thanks so much Robin! Great ideas! So glad that you liked them!!
RLSCM
Thank you for this recipe. These were easy to make. I don’t have a biscuit cutter so I used a drinking glass instead. The dough was very easy to work with and didn’t stick to the glass at all. The biscuits are very tasty. I will make them again.
★★★★★
Beth Pierce
So glad that you liked them! We love them too!!
Julia
These were just so delicious and I agree that using old fashioned oats made for a better texture! Thank you for sharing!
★★★★★
Betsy
These are the absolute PERFECT breakfast biscuit! Not too sweet, but just a little bit. Perfect with a slice of ham or some lovely marmalade. Yummmmmmmmmm……..
★★★★★
Melissa
Yummy – great breakfast and easy to eat on the go!
★★★★★
Chloe
I’m looking at the recipe and I don’t see an egg in there what holds these together?
Beth Pierce
Most biscuits don’t have eggs.
Isabella
I don’t really love oats, but I tried this and yummmm! Could oats cookies get any better? They’re so healthy and my family loves this recipe.
Beth Pierce
Thanks Isabella! So glad that you like them!!
Lamia
Hey there, would this biscuit work well for a cheese platter? I am wondering if i can flatten it like an oatcake for pairing with cheese? Many thanks.
Beth Pierce
Honestly I do not think these would work with a cheese tray.