Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Oat and Whole-Grain Biscuits
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: about fifteen 2-inch biscuits
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 109
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 13 mg
- Sodium
- 94 mg
Try these thick biscuits with a hearty flavor thanks to whole wheat flour and rolled oats.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: about fifteen 2-inch biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 109
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 13 mg
- Sodium
- 94 mg
Ingredients
Directions
- 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.
