Oatmeal Biscuits

Oatmeal Biscuits are soft, sweet biscuits made from flour, oatmeal, butter, honey, and milk. They are delicious for breakfast with scrambled eggs or omelets. You can also enjoy them for dinner with stews or soups.

Oatmeal Biscuits are a treat. They are one of our family favorites and are simple and quick to make. You can serve them with fresh fruit, roasted chicken, or even pasta. They are spiced with a little bit of cinnamon and ground cloves and slathered with honey and butter. I love to serve them chicken gnocchi soup or pan-fried chicken.

Ingredients Needed

• All-purpose flour
• Brown sugar: for a bit of sweetness
• Leaveners: baking powder and baking soda
• Salt: for a little added flavor
• Spices: cinnamon and cloves
• Butter: unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
• Rolled oats: old fashioned rolled oats are best
• Milk: 2% or whole
• Honey: to add sweetness to the glaze

How To Make Oatmeal Biscuits

Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ground cloves, and salt in a large bowl. Cut in the butter using a pastry knife until it is crumbly. Stir in the oats, milk, and honey just until it is moistened. Move to a well-floured work space and pat out about 1/2-3/4 inch thick. Cut with a floured biscuit cutter and place on a parchment-covered baking sheet.

Melt butter in the microwave on reduced power and stir in the honey. Using a pastry brush, lightly coat the tops of the biscuits with the honey butter and bake for 15 – 20 minutes or until light golden brown.

Recipe Tips

• Use old-fashioned rolled oats versus quick oats. They make a heartier, tastier biscuit.
• I have always found that real unsalted butter is best in biscuits. There is just something about butter that makes everything better.
• Don’t over-mix the dough. Mix just until incorporated so the dough does not get tough.
• Space them far enough apart when baking for the warm oven air to flow around the biscuits.
• Bake on the middle rack in the center of the oven.
• Store in an airtight container or zipper bag for up to three days. You can also double-wrap in freezer bags and freeze for up to two months.

More Sweet Breakfasts

Bacon Buttermilk Pancakes

Apple Fritters

Cinnamon Coffee Cake with Streusel Topping

Strawberry Bread

Cinnamon Roll Casserole

Mango Smoothie

Oatmeal Biscuits

These sweet cinnamon oatmeal honey biscuits are in the oven in less than fifteen minutes and are delicious served with eggs, soups, stews, and even chili.

4.67 from 18 votes

Print Pin Rate

Course: bread and rolls

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 12 biscuits

Calories: 249kcal

Author: Beth Pierce

Ingredients

• 2 cups all purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup butter well chilled
• 1 cup old-fashioned rolled oats
• 1/2 cup milk
• 2 tablespoons honey

Glaze

• 2 tablespoons butter melted
• 2 tablespoons honey

Instructions

• Preheat oven to 375 degrees.  Cover a large baking sheet with parchment paper.
• Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ground cloves.  Cut in butter using a pastry knife until crumbly.  Stir in oats, milk, and honey; just until moistened.  Move to a well-floured work space and pat out to about 1/2-3/4 inch thick.  Cut with a 2 1/2-inch floured biscuit cutter. Rework the dough and cut more biscuits.  Place on the prepared baking sheet.
• Stir together melted butter and honey. Using a pastry brush, lightly coat the tops of the biscuits with honey butter.  Bake for 15 – 20 minutes or until light golden brown.

Notes

• Use old-fashioned rolled oats versus quick oats. They make a heartier tastier biscuit.
• I have always found that real unsalted butter is best in biscuits.  There is just something about butter that makes everything better.
• Don’t over-mix the dough.  Mix just until incorporated so the dough does not get tough.
• Space them far enough apart when baking for the warm oven air to flow around the biscuits.
• Bake on the middle rack in the center of the oven.
• Store for up to three days in an airtight container or zipper bag.  Or double wrap in freezer bags for up to two months.

Nutrition

Calories: 249kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 297mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 312IU | Vitamin C: 0.05mg | Calcium: 73mg | Iron: 1mg

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