Irish Oatmeal Biscuits
This recipe guides you through creating simple yet delicious Irish oatmeal biscuits. Utilizing basic pantry staples like flour, oatmeal, butter, and sugar, these biscuits offer a rich, buttery taste with a satisfying chewiness from the oats, making them an ideal treat for tea time or a light snack.
Equipment
- 1 Mixing Bowl Large, for combining ingredients
- 1 Electric Mixer Stand or hand mixer for creaming butter and sugar
- 1 Measuring Cups/Spoons For accurate ingredient measurement
- 1 Baking Sheet Heavy-duty for even baking
- 1 Parchment Paper To prevent sticking and for easy cleanup
Ingredients
Main
- 3/4 cup plus 2 tablespoons all-purpose flour plus more for work surface
- 3/4 cup Zingerman's Irish Oatmeal
- 1/2 cup plus 3 tablespoons salted butter cut into small pieces, room temperature
- 1/4 cup sugar
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, using an electric mixer, cream together the room-temperature salted butter and sugar until the mixture is light and fluffy.
- In a separate medium bowl, whisk together the all-purpose flour and Irish oatmeal until well combined.
- Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gather the dough into a cohesive ball, then gently flatten it into a disk shape. Wrap the disk tightly in plastic wrap.
- Refrigerate the dough for at least 30 minutes to allow it to firm up, which will make it easier to handle.
- On a lightly floured work surface, roll out the chilled dough evenly to approximately 1/4-inch thickness.
- Using a 2-inch round cookie cutter or a knife, cut out the biscuits from the rolled dough. Gently reroll any dough scraps and cut additional biscuits.
- Arrange the cut biscuits on the prepared baking sheet, leaving about an inch of space between each.
- Bake for 15-20 minutes, or until the edges of the biscuits are lightly golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
1. Ensure butter is genuinely at room temperature; this is crucial for achieving a light, airy creamed mixture with the sugar, which translates to a tender biscuit texture. 2. Do not overmix the dough once the flour is added. Overworking gluten will result in tough biscuits rather than delicate ones. Mix only until the ingredients are just combined. 3. Chilling the dough is an essential step. It solidifies the butter, making the dough easier to handle and preventing excessive spreading during baking, ensuring your biscuits hold their shape. 4. For an enhanced flavor profile, consider adding a 1/2 teaspoon of vanilla extract or a pinch of ground cinnamon to the dry ingredients.