Our Oat Biscuits are a slight spin on a classic Southern buttermilk biscuit and will be a welcome addition to your bread-baking repertoire.
Makes 6 biscuits
- 3 cups all-purpose flour
- ½ cup plus 1 tablespoon quick-cooking oats, divided
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon allspice
- ¾ cup cold unsalted butter, cubed
- 1 cup plus 1 tablespoon cold whole buttermilk, divided
- 1 large egg, lightly beaten
- Apple butter, to serve
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, ½ cup oats, brown sugar, baking powder, salt, cinnamon, cardamom, and allspice. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
- Gradually add 1 cup buttermilk to flour mixture, stirring with a fork just until dry ingredients are moistened.
- Turn out dough onto a clean surface; gently knead until dough comes together, 8 to 10 times. On a very lightly floured surface, roll dough into a 7½x5-inch rectangle about 1 inch thick. Using a sharp knife dipped in flour, cut dough into 6 (2½-inch) squares. Place 2 inches apart on prepared pan. Freeze for 15 minutes.
- In a small bowl, whisk together remaining 1 tablespoon buttermilk and egg. Brush tops of biscuits with buttermilk mixture. Sprinkle evenly with remaining 1 tablespoon oats.
- Bake until lightly golden and a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool on pan for 5 minutes. Serve with apple butter, if desired.