Scottish Honey Oat BiscuitsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 200° C (400° F)
Preparation time: Under 30 minutes
Baking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:375.8 kcal
Proteins:8.2 g
Fats:15.2 g
Carbohydrate:51.9 g
Fibers:2.3 g
Sugar:11.5 g
Cholesterol:5.6 mg
Sodium:226.5 mg
Calcium:31.9 mg
SIMILAR RECIPES
Oatmeal Cranberry Walnut Cookies
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
560
ml
extra
155
ml
rolled oats (not quick cooking), divided
10
ml
baking powder
5
ml
salt
160
ml
vegetable shortening
180
ml
buttermilk
110
ml
honey
30
ml
melted butter
METHOD
- Preheat oven to 200° C (400° F). Position rack in center of oven. Grease and flour a large baking sheet or line it with baking parchment; set aside.
- Combine flour, 125 ml (1/2 cup) oats, baking soda, and salt in large bowl. Stir until well combined. Add the shortening to flour mixture and cut in with a pastry cutter or two forks until the mixture is crumbly.
- Add buttermilk and 80 ml (1/3 cup) honey to the flour mixture; stir with a fork just until the liquids are absorbed and a soft dough forms.
- Transfer dough to a well-floured work surface and using well-floured hands, pat into a 1/3" thick circle. Dust the top of the dough with flour.
- Use a 2-1/2" biscuit cutter or drinking glass to cut out the biscuits. Place 2" apart on the prepared baking sheet.
- Recombine dough trimmings and reflour work surface. Pat out trimmings to 1/3" thickness and repeat entire process to make as many additional biscuits as possible.
- Place remaining 2 tbsp. honey in a small bowl with melted butter. Stir until well mixed. Brush the tops of the biscuits lightly with the honey-butter mixture and sprinkle them with remaining 2 tbsp. oats.
- Bake 15 minutes or until lightly browned. Transfer to wire rack to cool 10 minutes.
