Quaker oats biscuits are a classic British-style teatime treat made with rolled oats, flour, butter, and sugar, baked until golden and crisp. They are wonderfully simple, using pantry staples, and the oats give them a hearty, nutty texture that sets them apart from ordinary cookies. This recipe produces a sturdy, slightly crumbly biscuit that is perfect with a cup of tea or coffee.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (80 g) Quaker oats (old-fashioned rolled oats)
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, cold and cut into small cubes
- 2–3 tbsp (30–45 ml) cold milk, as needed
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, and salt.
- Add the cold butter cubes to the dry mixture. Using a pastry blender or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs with some small pea-sized butter pieces remaining.
- Add 2 tablespoons of cold milk and stir with a fork. If the mixture seems too dry and doesn’t hold together when pressed, add the remaining tablespoon of milk, one teaspoon at a time, until a soft dough forms.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together, then pat it into a circle about 1/2 inch (1.25 cm) thick.
- Use a 2-inch (5 cm) round cookie cutter to cut out biscuits. Gather the scraps, re-roll, and cut again until all dough is used.
- Place the biscuits on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
- Bake for 12–15 minutes, or until the edges are lightly golden. The centers will still look slightly soft, but they will firm up as they cool.
- Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Butter temperature: Cold butter is key for a flaky texture. If the butter warms up, the biscuits will be dense rather than crisp.
- Oats: Use old-fashioned rolled oats, not instant or quick oats. Quick oats will make the biscuits softer and less textured.
- Don’t overmix: Overworking the dough develops gluten, making the biscuits tough. Mix just until the dough comes together.
- Storage: Store in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
Serving Suggestions
Serve these biscuits with a cup of tea or coffee for a classic afternoon snack. They are also delicious with a spread of butter, jam, or honey. For a dessert, crumble them over vanilla ice cream or use them as a base for a berry trifle.
Variations
- Sweet additions: Add 1/2 cup (90 g) of raisins, dried cranberries, or chocolate chips to the dough.
- Spiced: Add 1 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
- Nutty: Stir in 1/2 cup (60 g) of chopped walnuts, pecans, or almonds.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly more crumbly, but they will still be delicious.
Storage and Reheating
Store the biscuits in an airtight container at room temperature for up to 5 days. To keep them crisp, place a piece of parchment paper in the container to absorb excess moisture. For longer storage, freeze the baked biscuits in a freezer-safe bag for up to 3 months. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 10–15 seconds, but they will be softer.
Frequently Asked Questions
Can I use quick oats instead of rolled oats? Yes, but the texture will be softer and less chewy. The biscuits may also spread a bit more, so keep an eye on them while baking.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 2 days. When ready to bake, let it sit at room temperature for 10 minutes, then roll and cut as directed.
Why are my biscuits too crumbly? This usually happens if the dough is too dry. Make sure to add enough milk so the dough holds together when pressed. Also, handle the dough gently and avoid overworking it.
Can I use salted butter? Yes, but reduce the added salt to a pinch or omit it entirely.
Can I make these vegan? Yes, substitute the butter with cold vegan butter or coconut oil, and use a plant-based milk like almond or oat milk. The texture may be slightly different, but they will still be tasty.
How do I know when they are done? The edges should be lightly golden, and the tops should feel firm to the touch. They will continue to set as they cool, so don’t overbake them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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