savory-herb-oat-biscuits-soups-stews

Savory Herb Oat Biscuits for Soups and Stews

TOTAL
40min
PREP
20min
COOK
20min
Easy

Elevate your comfort food with these delightful Savory Herb Oat Biscuits. Featuring a crisp exterior and a tender, flavorful crumb infused with winter herbs, they are the perfect accompaniment to hearty soups and rich stews.

220 Calories
5g Protein
25g Carbs
12g Fats

*Nutrition per serving

Biscuits
Baking
Herbs
Oats

Ingredients

Servings: 12
250g (2 cups) All-purpose flour
100g (1.5 cups) Rolled oats
15g (3.5 tsp) Baking powder
5g (1 tsp) Salt
2g (0.5 tsp) Black pepper
15g (2 tbsp) Fresh rosemary, finely chopped
10g (1 tbsp) Fresh thyme leaves
115g (8 tbsp or 0.5 cup) Unsalted butter, cold and cubed
240ml (1 cup) Milk
1 large (50g) Egg

Steps

1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even browning.

2

In a large mixing bowl, whisk together the all-purpose flour (250g or 2 cups), rolled oats (100g or 1.5 cups), baking powder (15g or 3.5 tsp), salt (5g or 1 tsp), and black pepper (2g or 0.5 tsp). Ensure all dry ingredients are well combined.

3

Add the finely chopped fresh rosemary (15g or 2 tbsp) and fresh thyme leaves (10g or 1 tbsp) to the dry ingredients. Stir to distribute the herbs evenly throughout the mixture. Using fresh herbs will provide a more vibrant flavor.

4

Add the cold, cubed unsalted butter (115g or 8 tbsp/0.5 cup) to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for creating flaky biscuits.

💡

Avoid overmixing; small pieces of butter will melt during baking, creating steam pockets that lead to a lighter, flakier texture.

5

In a separate small bowl, whisk together the milk (240ml or 1 cup) and the large egg (1 egg, 50g). This mixture will act as the binder for your biscuits.

6

Pour the wet ingredients into the dry ingredients. Gently mix with a fork or spatula until just combined. The dough should be shaggy and slightly sticky. Be careful not to overmix, as this can result in tough biscuits.

💡

Overmixing develops the gluten in the flour too much, leading to dense, tough biscuits instead of tender ones.

7

Turn the dough out onto a lightly floured surface. Gently pat or fold the dough a few times (about 4-6 times) to bring it together. Avoid kneading. This creates layers and improves texture.

💡

Folding the dough just a few times helps create layers without overworking the gluten.

8

Pat the dough into a rectangle approximately 2.5cm (1 inch) thick. Use a biscuit cutter or a sharp knife to cut out 12 biscuits. For best results, press the cutter straight down without twisting. If using a knife, cut straight down.

9

Place the cut biscuits onto the prepared baking sheet, ensuring they are close together but not quite touching. This helps them rise evenly and develop soft sides.

10

Bake in the preheated oven at 200°C (400°F) for 15-20 minutes, or until the biscuits are golden brown on top and around the edges, and a toothpick inserted into the center comes out clean.

💡

Baking time can vary slightly depending on your oven. Keep an eye on them after 15 minutes to prevent burning.

11

Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm.

Related recipes