Oat Biscuits

READY IN: 4hrs 20mins
Recipe by Chef Regina V. Smith

These biscuits are similar to short bread cookies and are wonderful served with a cheese course of seasonal fruits and triple cream cheeses. Preparation is made easier by using your food processor to mix the dough. This recipe is from the September 2000 issue of Gourmet Magazine. Oat biscuits are best eaten the same day they're baked but they can be made 2 days ahead and kept in an airtight container at room temperature.

Top Review by 5thCourse

These are quite different, hence the starless review. They are a perfect accompaniment for a cheese and fruit platter as mentioned. I enjoyed some with egg salad and a green salad. The only thing I struggle with is my head that says, "this salty biscuit has a sweet-cookie texture". I am wondering if they could be made even thinner and bake just a little crispier so my head will say, "ah, this is in the cracker category, not salty cookie category." I love the whole grain in it and may just try them again, slightly thinner. I've made something like this, but rolled out thin in oats before baking, so it'd likely work. Thanks for the fun!

Ingredients Nutrition


  1. Coarsely chop the oats in a food processor and transfer to a large bowl. Pulse together the flour, butter, brown sugar, baking powder and salt in the food processor until mixture resembles a coarse meal. Add milk and blend until mixture just forms a dough. Add the oats and knead until just incorporated.
  2. Halve the dough and pat each half into a 5 by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours.
  3. Preheat the oven to 350°F.
  4. Cut 1 rectangle cross-wise into scant 1/4 inch thick slices and bake on an ungreased large baking sheet in the middle of the oven until undersides are a shade darker, about 20 minutes. Transfer to a rack to cool and make more biscuits with the remaining rectangle of dough.

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