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.

Course bread and rolls

Cuisine American

Keyword healthy oatmeal biscuits, Irish oatmeal biscuits, Irish oatmeal biscuits recipe, oatmeal biscuits, oatmeal biscuits recipe, oatmeal breakfast biscuits, oatmeal flour biscuits, Scottish oatmeal biscuits recipe

Prep Time 15

Cook Time 15

Servings biscuits

Calories 249kcal

Author Beth Pierce

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