Oat-buttermilk Biscuits Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the center. Line a baking sheet with parchment paper or a silicone mat.

If you prefer a slightly crisper bottom, place a second baking sheet inverted on the rack while the oven preheats; remove it before baking and use the hot surface to bake the biscuits.

In a large mixing bowl, whisk together the all-purpose flour, pulsed rolled oats, baking powder, baking soda, granulated sugar, and fine salt until evenly distributed.

Add the cold grated or cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flakiness in the biscuits; avoid overworking.

Make a well in the center of the dry ingredients and pour in 1 cup of cold buttermilk. Using a rubber spatula or wooden spoon, gently fold the mixture just until combined and a shaggy, slightly sticky dough forms. If the dough looks very dry, add up to 1–2 tablespoons more buttermilk, 1 tablespoon at a time.

Turn the dough out onto a lightly floured work surface. With floured hands, gently pat the dough into a rectangle about 1 inch (2.5 cm) thick. Fold the dough over onto itself 2 times (a simple fold — bring one short side over to the middle, then the other short side on top) to create layers, then gently press it back to about 1 inch thick. Do not overwork.

Using a 2.5-inch round biscuit cutter (or a floured glass), press straight down through the dough without twisting. Re-form scraps gently and cut remaining biscuits; aim for 8–10 biscuits. For taller biscuits, avoid rerolling scraps more than once.

Place the biscuits close together on the prepared baking sheet so the sides touch (this helps them rise taller). If you prefer crisper edges, place them spaced apart.

Brush the tops lightly with the 2 tablespoons of heavy cream or milk (or an extra splash of buttermilk) to promote browning. Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan halfway through, until the tops are golden brown and a skewer inserted into the center comes out clean.

If using the optional hot baking surface, carefully transfer the sheet of biscuits onto the hot tray to bake for a slightly crisper bottom and better oven spring.

Remove the biscuits from the oven and immediately brush the tops with melted butter and sprinkle with coarse sea salt if using. Let rest on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm.