OAT BISCUITS
These biscuits are similar to short bread cookies and are wonderful served with a cheese course of seasonal fruits and triple cream cheeses. Preparation is made easier by using your food processor to mix the dough. This recipe is from the September 2000 issue of Gourmet Magazine. Oat biscuits are best eaten the same day they're baked but they can be made 2 days ahead and kept in an airtight container at room temperature.
Provided by Chef Regina V. Smith
Categories Dessert
Time 4h20m
Yield 30 biscuits
Number Of Ingredients 7
Steps:
- Coarsely chop the oats in a food processor and transfer to a large bowl. Pulse together the flour, butter, brown sugar, baking powder and salt in the food processor until mixture resembles a coarse meal. Add milk and blend until mixture just forms a dough. Add the oats and knead until just incorporated.
- Halve the dough and pat each half into a 5 by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours.
- Preheat the oven to 350°F.
- Cut 1 rectangle cross-wise into scant 1/4 inch thick slices and bake on an ungreased large baking sheet in the middle of the oven until undersides are a shade darker, about 20 minutes. Transfer to a rack to cool and make more biscuits with the remaining rectangle of dough.
Nutrition Facts : Calories 113.9, Fat 6.8, SaturatedFat 4, Cholesterol 16.7, Sodium 141.5, Carbohydrate 12.1, Fiber 1.5, Sugar 2.7, Protein 2.2
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