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Scottish Oat Biscuits

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“This recipe appeared on the Quaker Oats box in 1908 and again from 1909 to 1913. It's hearty and grainy, delicious topped with cheese, cinnamon-sugar butter, or served with soup. Original directions didn't specify an oven temperature, so I selected 450.”
READY IN:
17mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the oats, flour, baking soda and salt and mix well.
  2. Add the butter and mix well (a food processor is ideal, but a pastry blender will work).
  3. Add enough buttermilk to make a stiff dough-- it may take up to 1 1/3 cups-- and mix until moistened.
  4. Roll the dough 1/4 to 1/8-inch thick and cut with a 2-inch biscuit cutter, then place on a greased baking sheet.
  5. Bake at 450 (the directions just say"hot oven") until firm (or until hard and crisp, per the original directions), about 8 to 12 minutes.

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