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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Maryellen Marino
I roll dough into a square and cut biscuits into squares.
No need to reroll scraps. Very nice and tender. Thank you.
Beth Pierce
Thanks for the tip!
Monica
Could you use grated frozen butter instead of using a pastry cutter for butter?
Beth Pierce
Yes you can!
SusanBeth
Made these twice now! The first time was a fiasco! Oiye!! They became a blobby mess all over my cookie sheets and on the racks of my stove. With that said, they were not a total loss, they were edible and rather tasty! This time, I made some modifications, I used buttermilk in place of the milk and my choice of buttermilk is the dry milk that you mix with water and it worked out fabulously! I also decided to use my smallest cookie scoop with cooking spray to scoop the most perfect portion out and got the fluffy biscuit, like the photo shows. I also am not a fan of cloves, so I just used extra cinnamon! They did not spread like the first experience and kept their shape and were just as I expected them to be! This time, fortunately, I am able to bring them to my dear friend as a gift for a well deserved treat when I visit. Thank you so much for sharing this recipe, it’s definitely a keeper for me, now that my modifications have kept them from being ginormous shapes of nothing.
Beth Pierce
The pleasure is all mine! Thanks for the tips.
Marilyn L.
Oh my goodness, they turned out perfect. My husband, who loves Oatmeal Cookies, can’t stay our of them.
Thanks for a great recipe that I will be making for years to come.
Beth Pierce
That is awesome! Happy to hear that you and your husband enjoyed them!
Sue
I havent tried yet but will tomorrow. But in alot of recipes if you use salted butter then omit salt in the Recipe.
Beth Pierce
Sounds like a plan!
Sue
can you substitute almond or oat flour in this recipe? These biscuits are the best and my family eats them like cookies.
Beth Pierce
I am not sure as I do not cook with these two flours. Maybe the readers know.
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.
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!!
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.
Melissa
Yummy – great breakfast and easy to eat on the go!
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……..