Our weekends deserve new life, don’t you think? I say we find a reason to get excited about the mornings again- something to pair with that strong cup of coffee and cream. These maple oatmeal biscuits are weekend warriors, making a delicious statement every time they emerge from the oven. If you’re as into making weekends great again as I am, let’s just agree to start here.
I can remember the days when weekends were saving grace. Monday and Tuesday would thunder into Friday with an onslaught of assignments and tests and premature gray hairs. Grades and deadlines loomed around every corner, so the primary sanctuary from the stress of school were those bookend days of the week. There’s not a teenager alive who doesn’t wait for the weekends with the same anticipation as they do the recess bell. It’s just science.
But in adulthood, Saturday and Sunday don’t care. It doesn’t matter that you worked hard all week or that you’re desperate for a break. The weekend isn’t impressed by what you accomplished Monday through Friday because there are groceries to buy, lawns to mow, and cars to clean. Adulthood takes hostage those few hours of weekend solace and ransoms them for nine bags of raked leaves, an unloaded dishwasher, and few hours worth of ironing. It’s savage.
You notice I haven’t even mentioned children yet. In the BC years (that’s the “before children” years), weekends might have at least included thirty extra minutes for a second cup of coffee. There would be time for blown-dry hair and a pre-dinner cocktail, maybe even an hour for catching up on your DVR. Let’s pour one out in remembrance, shall we?
Weekends with kids are a different animal. There are bottles to warm and sippy cups to refill. Kids are not concerned about you reading the paper because kids want their Cheerios. Kids want to go to the park. Kids want to remove all of the plastic cups from the cupboard, litter them throughout the house, and then poop their pants while you’re in the middle of cleaning it all up.
My kids like to spend the weekends begging for junk food and television. Saturday is their favorite day to to skip naps and pee in their shoes. On the weekends, you’ll find my kids stealing television remotes and car keys, hiding them in places Dad is sure to never find them (read: the toilet; see also: the trash can.)
I have this dream where I wake up on a Saturday after seven o’clock. Alas, my family is all awake, and they have been patiently waiting for me to wake up. They teeter into my room with a warm coffee and breakfast tray in tow, complete with warm maple oatmeal biscuits and extra butter to boot. (Remember, I said this was a dream.)
These maple oatmeal biscuits might save your weekend. They won’t change a fifteenth diaper or freshen up a gone-cold mug of coffee, but they are good enough to add some luster to the weekend. A one-bowl dish that freezes like magic and reheats like a dream, these maple oatmeal biscuits are the rising star of the weekend, and you need them in your life.
We start by tossing together a few dry ingredients- flour, sugar, the usual suspects. Oats are next, which account for the extra fluffy, slightly nutty flavor that we wind up with once the maple oatmeal biscuits have baked. Ice cold butter is incorporated throughout before the dairy and a heavy-handed pour of maple syrup brings the dough together.
For the best success with these maple oatmeal biscuits, work quickly to ensure that they enter the oven with chunks of chilled butter throughout. Handle the dough as little as possible so that they stay airy and fluffy, and use a floured cutter to trim out rounds, pressing straight down without any twist. I like to brush my biscuit tops with a little extra cream or butter for browning, but I think a simple painting of maple syrup would be perfectly sufficient here as well. You decide.
I think we should bake back the wonder into our weekends. Make these maple oatmeal biscuits as a means of celebrating the good Saturday and Sunday have to offer, and I promise you that things will start looking up. Happy week to you all!
If you like these maple oatmeal biscuits, you should check out:
Maple Oatmeal Biscuits
These maple oatmeal biscuits are soft, layered, Southern-style biscuits sweetened with maple syrup. Perfect for breakfast and brunch!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12
For the biscuits:
- 3 cups (390 gm) all-purpose flour
- 1/4 cup (50 gm) brown sugar, packed
- 2–1/2 teaspoons baking powder
- 1 teaspoon salt
- 1–1/2 teaspoons cinnamon
- 1 cup (90 gm) old fashioned oats
- 11 tablespoons (155 gm) butter, cold and diced into tablespoon-sized chunks
- 1 cup (240 mL) milk (whole or 2%)
- 1/3 cup (80 mL) maple syrup
- 2 tablespoons butter, melted
- 2 tablespoon maple syrup
- Preheat the oven to 415 degrees. Prepare a baking sheet with a sheet of parchment paper.
- Combine the flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the oats. Use a pastry cutter or the back of a fork to cut the butter into the dry ingredients until it is reduced to pea-sized clumps.
- In a separate bowl, combine the milk and maple syrup. Pour the mixture into the dry ingredients and butter and fold just until combined.
- Turn the mixture out onto a floured surface. Gently pat together, but be careful not to overwork. Pat out to 1” thickness and then fold in thirds like a letter. Rotate the dough 90 degrees and then repeat this patting and folding process. Repeat once more for a total of 3 sets of folds. Pat the dough out to 1” thickness and use a floured biscuit cutter to cut out rounds of dough. Gently pat together the remnants and cut out more biscuits.
- Combine the melted butter and remaining maple syrup together and brush over the tops of the biscuits. Bake in the preheated oven for about 12-15 minutes, or until the tops are golden brown.
- Be sure to use very cold butter and milk. Butter and milk that is not cold enough can prevent your biscuits from rising well.
- Do not overwork your dough at any phase of the preparation.
- The folding of the dough helps to create flaky layers within the biscuit, but is not necessary if you don’t care about this.
- For flakiest layers, use a sharp biscuit cutters and push straight down into the dough. Refrain from twisting the cutter as you insert it into the dough as this can cause the edges to seal off and keep from rising well.
- To reheat biscuits, toast in a toaster oven until fragrant.