Oat Biscuits With Triple Crème Cheese And Grapes Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the flour, oats, baking powder, sugar, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until the oats are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together.
• Dust a work surface with flour. Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1 inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Roll or pat out to a generous 3/4-inch thickness. Cut out rounds using a 2- to 3-inch biscuit cutter, rerolling and cutting the scraps. Arrange on the prepared baking sheet, leaving 1 1/2 to 2 inches between the biscuits. Brush the tops with buttermilk.
• Bake the biscuits until risen and light golden, 15 to 18 minutes. Serve warm or at room temperature.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and milk just until moistened. , Turn onto a lightly floured surface. Roll out to 3/4-in. thickness. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until lightly browned. Serve warm.

Steps:

• Mix together the first four ingredients. Cut in the shortening. Stir in oats. Stir in milk just until combined.
• Pat out, cut and bake for 12-15 minutes, at 450°F
• Recipe may be doubled. Freeze extra biscuits in a heavy plastic bag - thaw and heat to serve.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the flours and oatmeal into a bowl and rub in the butter. Stir in the cheese. Add the egg yolk and mix in using a fork. When the mixture starts to clump together, use your hands to knead to a smooth dough.
• Place the dough between two sheets of baking parchment and roll out thinly to about 1/2cm. Cut out desired shapes and lift them using a palette knife onto a non-stick baking sheet. Reroll any trimmings and cut out more shapes. Bake in the oven for 12-14 mins until golden brown. Leave on the tray for a few minutes to firm up before removing to a cooling rack.
• Alternatively, take walnut-sized pieces of dough, roll into balls and place on the baking tray. Flatten slightly with a fork and bake as before.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then leave to cool slightly. Tip the oatmeal, flour, baking powder, parmesan and sesame seeds, if using, into a bowl with ½ tsp salt, then pour in the melted butter. Add 5 tbsp boiling water and bring together into a firm dough, adding another 1 tbsp boiling water if needed.
• Turn the dough out onto a lightly dusted work surface, then roll out to the thickness of a £1 coin. Cut into small squares or 3-4cm triangles, then transfer to a lined baking sheet. Re-roll any offcuts and repeat. Bake for 12-15 mins until golden. Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack and leave to cool completely. Serve with soft cheese and grapes, if you like.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

Steps:

• Preheat the oven to 180°C/350°F, and line 2 baking trays with non-stick baking paper.
• Combine the flour, oat bran, sugar, salt and bicarbonate of soda in a large bowl, and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Add the water and use a round-bladed knife in a cutting motion to mix the ingredients in the bowl until the mixture just comes together.
• Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
• Divide the dough into 2 equal portions and use a lightly floured rolling pin to roll out the dough until it is about 3mm thick. Use a 5cm/2"-diameter round pastry cutter to cut out the biscuits and place them on the prepared trays.
• Lightly brush the tops of the biscuits with egg and sprinkle with the extra oat bran.
• Bake in a pre-heated oven, swapping the position of the trays over halfway through the cooking, for 20 minutes or until golden brown.
• Set aside for 15 minutes to cool.
• Serve with the blue cheese, cheddar and brie and with Toffee Grapes Recipe #144733.

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
• Bake about 8 minutes or until golden brown.

Steps:

• Coarsely chop oats in a food processor and transfer to a large bowl. Pulse together flour, butter, brown sugar, baking powder, and salt in processor until mixture resembles coarse meal. Add milk and blend until mixture just forms a dough. Add to oats and knead until just incorporated.
• Halve dough and pat each half into a 5- by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours.
• Preheat oven to 350°F.
• Cut 1 rectangle crosswise into scant 1/4-inch-thick slices and bake on an ungreased large baking sheet in middle of oven until undersides are a shade darker, about 20 minutes. Transfer to a rack to cool and make more biscuits with remaining dough.