Oatmeal Biscuits are soft, sweet biscuits made from flour, oatmeal, butter, honey, and milk. They are delicious for breakfast with scrambled eggs or omelets. You can also enjoy them for dinner with stews or soups.
Oatmeal Biscuits are a treat. They are one of our family favorites and are simple and quick to make. You can serve them with fresh fruit, roasted chicken, or even pasta. They are spiced with a little bit of cinnamon and ground cloves and slathered with honey and butter. I love to serve them chicken gnocchi soup or pan-fried chicken.
Ingredients Needed
- All-purpose flour
- Brown sugar: for a bit of sweetness
- Leaveners: baking powder and baking soda
- Salt: for a little added flavor
- Spices: cinnamon and cloves
- Butter: unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Rolled oats: old fashioned rolled oats are best
- Milk: 2% or whole
- Honey: to add sweetness to the glaze
How To Make Oatmeal Biscuits
Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ground cloves, and salt in a large bowl. 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 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 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 Tips
- Use old-fashioned rolled oats versus 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 in an airtight container or zipper bag for up to three days. You can also double-wrap in freezer bags and freeze for up to two months.
More Sweet Breakfasts
Oatmeal Biscuits
Ingredients
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 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
- 1/2 cup milk
- 2 tablespoons honey
Glaze
- 2 tablespoons butter melted
- 2 tablespoons honey
Instructions
- Preheat oven to 375 degrees. Cover a 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 a well-floured work space and pat out to about 1/2-3/4 inch thick. Cut with a 2 1/2-inch floured biscuit cutter. Rework the dough and cut more biscuits. Place on the prepared baking sheet.
- Stir together melted butter and honey. Using a pastry brush, lightly coat the tops of the biscuits with honey butter. Bake for 15 – 20 minutes or until light golden brown.
Notes
- Use old-fashioned rolled oats versus 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 for up to three days in an airtight container or zipper bag. Or double wrap in freezer bags for up to two months.
Nutrition
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Julia
These were just so delicious and I agree that using old fashioned oats made for a better texture! Thank you for sharing!
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!!
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!!
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!
Catalina
Yes, please! This is my breakfast for tomorrow! They look so inviting!
Erin
These Oatmeal Biscuits are mouth watering !
Tiffany La Forge-Grau
I have got to try these! The look so fluffy and tender; perfect for oatmeal biscuits!
Sara
Love how flavorful and hearty this biscuit is! It was perfect with eggs and my morning cup of coffee; hands down delicious!
Amanda
These look so delicious!
Michelle
These biscuits look fabulous! Definitely a must try!