Ingredients

The following ingredients have 27 Servings
  • 1 cup (3.55 ounces, 100 grams) old fashioned oats
  • 3/4 cup (3.55 ounces, 100 grams) whole wheat flour
  • 3 Tablespoons (1.32 ounces, 38 grams) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1/2 cup (1 stick, 100 grams) unsalted butter, cut into small cubes
  • 2 Tablespoons (1 ounce) milk

Instruction

  • Process oats in food processor fitted with steel blade for 20 seconds, or until finely ground. Add whole wheat flour, brown sugar, baking powder and salt to the oats; pulse 10 times or until well combined. Add the butter; pulse 10 times or until about the size of corn meal. Add the milk, and pulse until the dough begins to come together, 10 to 15 times.
  • Empty the dough onto a piece of plastic wrap; knead several times to form into a disk. Cover with plastic wrap and refrigerate for 15 minutes.
  • Preheat oven to 350° F (180° C).
  • Place half of the dough on a piece of parchment paper that has been lightly dusted with flour. Cover the dough with plastic wrap and roll to a thickness of 1/8-inch (3mm). Cut into 2-inch disks, re-rolling any trimmings. Repeat with remaining dough.
  • Bake in preheated oven for 12 to 15 minutes, until lightly browned and firm to the touch. Remove from oven; cool completely on wire rack. Yield 24 to 30 biscuits.