Oat Biscuits Food

OAT AND WHOLE-GRAIN BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the flour, oats, baking powder, sugar, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until the oats are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together.
• Dust a work surface with flour. Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1 inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Roll or pat out to a generous 3/4-inch thickness. Cut out rounds using a 2- to 3-inch biscuit cutter, rerolling and cutting the scraps. Arrange on the prepared baking sheet, leaving 1 1/2 to 2 inches between the biscuits. Brush the tops with buttermilk.
• Bake the biscuits until risen and light golden, 15 to 18 minutes. Serve warm or at room temperature.

OATMEAL BISCUITS

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
• Bake about 8 minutes or until golden brown.

OATMEAL BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and milk just until moistened. , Turn onto a lightly floured surface. Roll out to 3/4-in. thickness. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until lightly browned. Serve warm.

OAT BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

OAT BISCUITS

Steps:

• Mix together the first four ingredients. Cut in the shortening. Stir in oats. Stir in milk just until combined.
• Pat out, cut and bake for 12-15 minutes, at 450°F
• Recipe may be doubled. Freeze extra biscuits in a heavy plastic bag - thaw and heat to serve.

SCOTTISH OAT BISCUITS

Steps:

• Combine the oats, flour, baking soda and salt and mix well.
• Add the butter and mix well (a food processor is ideal, but a pastry blender will work).
• Add enough buttermilk to make a stiff dough-- it may take up to 1 1/3 cups-- and mix until moistened.
• Roll the dough 1/4 to 1/8-inch thick and cut with a 2-inch biscuit cutter, then place on a greased baking sheet.
• Bake at 450 (the directions just say"hot oven") until firm (or until hard and crisp, per the original directions), about 8 to 12 minutes.