Oat Biscuits
"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."
photo by 5thCourse
- Ready In:
- 4hrs 20mins
- Ingredients:
- 7
- Yields:
-
30 biscuits
ingredients
- 473.18 ml old fashioned oats
- 473.18 ml whole wheat flour
- 236.59 ml unsalted butter, cold, cut into pieces
- 78.78 ml dark brown sugar, packed
- 8.62 ml baking powder
- 7.39 ml salt
- 118.29 ml whole milk
directions
- 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.
- 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.
- Preheat the oven to 350°F.
- 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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Reviews
-
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! -
We enjoyed these little biscuits along with fresh fruit and my cheese and whisky pate this St. Patrick's Day! Thanks for sharing!!
RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
