These oatmeal biscuits are hearty, soft, fluffy, and sweet biscuits that can be enjoyed at breakfast, lunch, or dinner. They are ready to eat in less than 30 minutes and are beginner-friendly. Go ahead and make extra, and then freeze some for later - you'll always be craving these.
Pair them with your favorite breakfast dishes, or serve them as a side at dinnertime!
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Tasty, Tender Oat Biscuits Recipe
These oatmeal biscuits are incredibly versatile and can be enjoyed with practically any meal!
🥘 Ingredients
With just a few common household ingredients, you'll be ready to start. You may already have everything at home, with no need to make a grocery store run.
- Flour - 1½ cups of all-purpose flour, spooned and leveled.
- Baking Powder - 2½ teaspoons of baking powder.
- Salt - ¾ teaspoon of salt.
- Honey - 4 tablespoons of honey (or maple syrup or another honey substitute). Sugar or light brown sugar can easily be swapped in this recipe.
- Butter - 6 tablespoons of cold butter.
- Oats - 1 cup of old-fashioned rolled oats. You don't want to use quick oats for this biscuit recipe, as they won't lend the chewy texture that makes these so great!
- Heavy Cream - ⅔ cup of heavy cream (or use a heavy cream substitute).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Oatmeal Biscuits
Even if you've never made biscuits from scratch, these are entirely beginner-friendly!
You will need measuring spoons & cups, a mixing bowl, a baking sheet, a pastry cutter, and a biscuit cutter (or knife).
This recipe will yield 10 biscuits. The recipe is easily doubled if you'd like a bigger batch for feeding a crowd.
Make The Biscuit Dough
- Preheat. Preheat your oven to 425°F (220°C/Gas Mark 7) and line a baking sheet with parchment paper or a nonstick baking mat.
- Mix. In a large mixing bowl, stir together 1½ cups (187.5 grams) of all-purpose flour, 2½ teaspoons (10 grams) of baking powder, 4 tablespoons (84 grams) of honey, and ¾ teaspoons (4.5 grams) of salt until thoroughly combined.
- Add butter. Use a pastry cutter or a pair of knives (cut in a criss-cross motion) to cut in 6 tablespoons (84 grams) of butter until the mixture is crumbly.
- Stir. Stir in 1 cup (81 grams) of old-fashioned rolled oats and then pour in ⅔ cup (158 milliliters) of heavy cream and mix until just combined.
Portion & Bake
- Cut out the biscuits. Move the dough to a floured work surface and pat it down until it is about ¾-inch thick. Use a biscuit cutter (or glass) to press straight down onto the dough to cut out the biscuits. Remove the dough from around the cut biscuits (you can re-use the dough once if you'd like to cut out a biscuit or two more).
- Bake. Place the cut-out biscuits onto the prepared baking sheet, leaving some space in between them. Then, bake in the oven at 425°F (220°C/Gas Mark 7) for 12-15 minutes, lightly covering them with a sheet of aluminum foil after about 6 minutes if the tops start browning too quickly.
- Serve. Remove the biscuits from the oven and serve while warm.
🍴 What To Serve With
These biscuits are great for breakfast, lunch, or dinner. Use them for morning biscuits and my country gravy. Serve them alongside some sour cream scrambled eggs, crockpot chicken and gravy, or creamy duck and wild rice soup! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You'll want to use old-fashioned rolled oats for these biscuits. The result will be a hearty, chewy, and fluffy biscuit as opposed to quick oats, which will break down more quickly.
- When cutting your biscuits, make sure you do not twist your cutter or glass. Only press straight down. When twisted, the edges of the biscuits become sealed. They can't rise as high and, therefore, won't be as fluffy!
- If desired, lightly brush the tops of your biscuits with melted butter before baking for an extra golden top!
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🥡 Storing & Reheating
Keep your biscuits stored in an airtight container at room temperature for up to 3-4 days.
Freezing
Let your biscuits cool completely before wrapping them separately in plastic wrap. Place them all into a storage bag and freeze them for up to 2 months. Thaw when ready.
Reheating
If you want to warm the biscuits in your microwave, wrap the biscuits individually in dampened paper towels. Use short 10-15 second bursts in the microwave until warmed to your satisfaction.
Alternatively, leftover biscuits can be wrapped in aluminum foil and heated in the oven at 350°F (175°C/Gas Mark 4) until warm, about 4-5 minutes.
Brush biscuits with melted butter for the softest biscuits when reheating.
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📖 Recipe Card
Oatmeal Biscuits
Ingredients
- 1½ cups all-purpose flour (spooned and leveled)
- 2½ teaspoon baking powder
- ¾ teaspoon salt
- 4 tablespoon honey
- 6 tablespoon butter (cold)
- 1 cup old-fashioned rolled oats
- ⅔ cup heavy cream
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425°F (220°C/Gas Mark 7) and line a baking sheet with parchment paper or a nonstick baking mat.
- In a large mixing bowl, stir together 1½ cups all-purpose flour, 2½ teaspoon baking powder, 4 tablespoon honey, and ¾ teaspoon salt until thoroughly combined.
- Use a pastry cutter or a pair of knives (cut in a criss-cross motion) to cut in 6 tablespoon butter until the mixture is crumbly.
- Stir in 1 cup old-fashioned rolled oats and then pour in ⅔ cup heavy cream and mix until just combined.
- Move the dough to a floured work surface and pat it down until it is about ¾-inch thick. Use a biscuit cutter (or glass) to press straight down onto the dough to cut out the biscuits. Remove the dough from around the cut biscuits (you can re-use the dough once if you'd like to cut out a biscuit or two more).
- Place the cut-out biscuits onto the prepared baking sheet, leaving some space in between them. Then, bake in the oven at 425°F (220°C/Gas Mark 7) for 12-15 minutes, lightly covering them with a sheet of aluminum foil after about 6 minutes if the tops start browning too quickly.
- Remove the biscuits from the oven and serve while warm.
Notes
- You'll want to use old-fashioned rolled oats for these biscuits. The result will be a hearty, chewy, and fluffy biscuit as opposed to quick oats, which will break down more quickly.
- When cutting your biscuits, make sure you do not twist your cutter or glass. Only press straight down. When twisted, the edges of the biscuits become sealed. They can't rise as high and, therefore, won't be as fluffy!
- If desired, lightly brush the tops of your biscuits with melted butter before baking for an extra golden top!
- To store: Keep your biscuits stored in an airtight container at room temperature for 3-4 days.
- To freeze: Let your biscuits cool completely before wrapping them separately in plastic wrap. Place them all into a storage bag and freeze them for up to 2 months. Thaw when ready.
- To reheat: If you want to warm the biscuits in your microwave, wrap the biscuits individually in dampened paper towels. Use short 10-15 second bursts in the microwave until warmed to your satisfaction. Alternatively, leftover biscuits can be wrapped in aluminum foil and heated in the oven at 350°F (175°C/Gas Mark 4) until warm, about 4-5 minutes. Brush biscuits with melted butter for the softest biscuits when reheating.
Lori says
I really like them, very tasty. Unfortunately mine came out dense, they didn't rise a lot. Maybe because I'm at altitude?(4,500ft.) Should i have sifted the flour?
Angela @ BakeItWithLove.com says
Here is an entire post to help with high altitude baking!