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
Oatmeal Biscuits
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
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Lili
These are good, but I found them too sweet for me, and I didn’t event brush them with the honey butter. I don’t think I would serve these with a savory meal, but they are good with butter and tea or for breakfast.
Kari
Can I sun almond milk?
Beth Pierce
Yes
Tina W
For those saying their biscuits spread too much or lost their shape, Try resting your dough for about 30 minutes in the refrigerator before you lay it out to cut your rounds. Once you take them out to cut be ready to move quickly to get them cut and popped onto you tray into your preheated oven! Good luck 🍀
Briana
Delicious! I used 1/4 cup of oat milk instead of 3/4 cup. I used allspice instead of cloves. Came out great!
Beth Pierce
Thanks for the tip, Briana!
PATTY W
Mine spread all over my baking sheet. I’ll cut them up to make squares. Maybe needed more flour or less milk. I may try again. 😟
Judy Coble
one more flour question Could you use wheat flour
Beth Pierce
I am not sure. I have not tried. You can not always substitute wheat flour for white flour and get good results.
Stephen Stewart
I used wheat flour and they came out great!
Beth Pierce
Thanks for the tip Stephen!
Jay Perdue
Like Sue Harper commented, the biscuits all ran together into one big blob. In fact, the batter was much so wet I could not roll or pat the dough but instead placed it in spoonfuls like drop biscuits — even though I tried adding more flour, nearly 3/4 cup more flour! Like Sue, I recommend only adding enough milk to bind the dry ingredients into a dough.
Ashley
These are so yummy, I ate one right out of the oven, I couldn’t wait. I didn’t have any honey so I used maple syrup and it’s subtle but so good. Added maybe a teaspoon of extra milk but otherwise it came together beautifully.
Beth Pierce
Thanks Ashley! So glad that you enjoyed them. They are tasty little biscuits!
Ruth
Turned out beautiful and delicious! Thank you for sharing this recipe with all of us!
Beth Pierce
You are most welcome Ruth! So glad that you liked the biscuits.
Penny
Loved this recipe! They didn’t rise as much as the photo but oh my are they tasty : ) So excited for one with coffee tomorrow morning…Will try the recipe again until they resemble your photo.
Beth Pierce
Thanks Penny! So glad that you liked them.
Sue Harper
The biscuits did not hold their shape at all they totally spread into each other and became one giant biscuit.
The dough was wet enough I considered just doing them as a drop biscuit.
Next attempt I will add just enough milk to bring the ingredients together to see if that helps.
I’m not criticizing I am sharing my experience with the recipe. I always make a new recipe as written but make changes where I feel it needs to done.
Barbara Copeland
Would love to know if Almond Flour would work
Beth Pierce
Not sure. I do not work with it. Hopefully one of the readers will know the answer.
Maryellen Marino
I roll dough into a square and cut biscuits into squares.
No need to reroll scraps. Very nice and tender. Thank you.
Beth Pierce
Thanks for the tip!
Monica
Could you use grated frozen butter instead of using a pastry cutter for butter?
Beth Pierce
Yes you can!
SusanBeth
Made these twice now! The first time was a fiasco! Oiye!! They became a blobby mess all over my cookie sheets and on the racks of my stove. With that said, they were not a total loss, they were edible and rather tasty! This time, I made some modifications, I used buttermilk in place of the milk and my choice of buttermilk is the dry milk that you mix with water and it worked out fabulously! I also decided to use my smallest cookie scoop with cooking spray to scoop the most perfect portion out and got the fluffy biscuit, like the photo shows. I also am not a fan of cloves, so I just used extra cinnamon! They did not spread like the first experience and kept their shape and were just as I expected them to be! This time, fortunately, I am able to bring them to my dear friend as a gift for a well deserved treat when I visit. Thank you so much for sharing this recipe, it’s definitely a keeper for me, now that my modifications have kept them from being ginormous shapes of nothing.
Beth Pierce
The pleasure is all mine! Thanks for the tips.
Marilyn L.
Oh my goodness, they turned out perfect. My husband, who loves Oatmeal Cookies, can’t stay our of them.
Thanks for a great recipe that I will be making for years to come.
Beth Pierce
That is awesome! Happy to hear that you and your husband enjoyed them!
Sue
I havent tried yet but will tomorrow. But in alot of recipes if you use salted butter then omit salt in the Recipe.
Beth Pierce
Sounds like a plan!