Scottish Honey Oat Biscuits Recipe
Scottish Honey Oat Biscuits
Flavors of Scotland
Total time: 30 to 60 minutes

Preheat the oven to 200° C (400° F)
Preparation time: Under 30 minutes
Baking time: Under 30 minutes

Difficulty: Easy
For 12 biscuits

- 560 ml (2 1/4 cups) flour + extra for dusting
- 125 ml + 30 ml (1/2 cup + 2 tbsp.) rolled oats (not quick-cooking), divided
- 2 tsp. baking powder
- 1 tsp. salt
- 160 ml (2/3 cup) vegetable shortening
- 180 ml (3/4 cup) buttermilk
- 80 ml + 30 ml (1/3 cup + 2 tbsp.) honey
- 2 tbsp. melted butter
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Use a 2-1/2" biscuit cutter or drinking glass to cut out the biscuits. Place 2" apart on the prepared baking sheet.
  6. 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.
  7. 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.
  8. Bake 15 minutes or until lightly browned. Transfer to wire rack to cool 10 minutes.
More recipe ideas

Collaboration: National Honey Board

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