Maple Oatmeal Biscuits

Share on facebook
Share on twitter
Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

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.Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

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?

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.comWeekends 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.) 

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.comI 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. 

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

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!

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

If you like these maple oatmeal biscuits, you should check out:

Buttermilk Biscuits

Honey Nut Biscuits

Chocolate Coffee Almond Scones

Funfetti Scones

Peach Crumb Muffins

 

Print

Maple Oatmeal Biscuits

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

These maple oatmeal biscuits are soft, layered, Southern-style biscuits sweetened with maple syrup. Perfect for breakfast and brunch!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12 1x
Scale

Ingredients

For the biscuits:

  • 3 cups (390 gm) all-purpose flour
  • 1/4 cup (50 gm) brown sugar, packed
  • 21/2 teaspoons baking powder
  • 1 teaspoon salt
  • 11/2 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

For topping:

  • 2 tablespoons butter, melted
  • 2 tablespoon maple syrup

Instructions

  1. Preheat the oven to 415 degrees. Prepare a baking sheet with a sheet of parchment paper.
  2. 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.
  3. In a separate bowl, combine the milk and maple syrup. Pour the mixture into the dry ingredients and butter and fold just until combined.
  4. 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.
  5. 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.

Notes

  • 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.

41 thoughts on “Maple Oatmeal Biscuits”

  1. Went out on a limb and tried something without a thousand reviews and I’m SO glad I did!! These are unreal. We make a big batch every Saturday and keep the dough in the fridge. We bake one each, every day in our toaster oven and they are so good. We ran out yesterday, so here I am, again, making the dough!

  2. We made these biscuits this weekend. They are definitely a keeper. Did some substitutions. Used buttermilk, only 1/8 cup of coconut sugar, and einkorn flour; they were fantastic!

  3. Will this work if you leave out the sugar ? Or reduce the amount a lot? Looks great but prefer a savory biscuit for egg Benedict. Thanks!

  4. Absolutely delicious! These were fun to make and everyone was asking for the recipe after. Such a treat.

  5. Stuart D Kent RN

    Thank you Kate for this marvelous recipe! I googled “oat biscuits” and found you for the first time. I was planning an extravagant healthy biscuit with muesli, so took a chance and used your Maple Oatmeal Recipe, substituting a cup of Bob’s muesli for the cup of oatmeal. Even though my RD wife warned me not to alter recipes, I did anyway and these came out FANTASTIC! The best part is the hint of maple in every bite, and that they’re nutritious. Yes, they turned out tall and flaky like the photos you included with your recipe. I will be visiting your recipe files often after my Friday (not weekend yet) SUCCESS! Loved your backstory as well, and how true! God Bless You and your family!

  6. Pingback: Love List no. 88 - Harts Fabric Blog: Sew Your Hart Out

  7. Oh how I love the way you wrote this blog post, Kate! It is endearing and comical, and makes a whole lot of sense. Adulthood is world’s different from being a teenager and a kid; and I’m sure a lot of us miss those days. I’m not yet a mom but have taken care of my younger sister since the day she was born and it sure is not a walk in the park. I would love to try these maple oatmeal biscuits this weekend. Can I use a different kind of sugar for this, say, coconut sugar? And the old fashioned oats can be substituted with what? Thanks a lot!

    1. Thank you! I love hearing from people who identify.

      That’s a really great question. The coconut sugar will definitely affect the flavor, but I’m not sure it will have a terrible effect on the texture. I’m sure there will be some differences, but I think it would be okay! lmk if you try!

  8. Quick question: you say 1/4 cup (100 grams) of brown sugar, but when I weighed, my quarter cup was 50 grams. So is it 1/4 cup (50 gms) or a 1/2 cup (100 gms)? Thanks!

      1. Thanks!! I made them before I saw your reply so I went down the middle and did 3/4 cup – sweet and delicious!! (I *love* brown sugar so I was happy with erring on the side of too much 😉)

  9. I just made those, I used organic gluten-free flour and oats, organic soy milk, butter and unrefined raw cane sugar. DELICIOUS, Thank you!

    1. I’m glad to know they worked well with the cane sugar and soy milk!!! I always wonder about those particular substitutions. Thank you so much for sharing!!!

  10. Hi! I’m wondering if you have ever cut these out and frozen them (raw), so you could bake only what you need at a time? If so, how’d they do? Thanks!

    Lori

    1. I haven’t! I have frozen after baking before and they heat up in the toaster oven splendidly. If you try the pre-bake freezing, lmk how it goes!

  11. This recipe looks amazing! I hope to try it this weekend. I just found your blog, and it is so wonderful! I cant wait to scroll through and see what delicious things I can find. Thank you for putting this all out here for us!

    1. YES. I would bet that Aimee is about a year and a half away from operating those like a dream. She may be like 5-6 years away from getting my current French press situation.

  12. I am now dreaming of these biscuits as well. I usually do pancake weekends, but I think it is time to, as you said, breathe some fresh life into routine and make these instead! xx

    1. that’s a great question! I feel like it would be possible, but the texture would be majorly different. I would choose the fattiest plant milk you can find for starters. If you try it, lmk how they turn out!!

  13. Made these this morning. They’re soooo good! Decided to drizzle them with a little spicy honey and top with some flaky sea salt—holy cow! Thanks for another great recipe.

  14. the only reason i look forward to the weekend now is so i can have a decent breakfast without rushing lol & these biscuits look mighty fine for a sunday morning breakfast!

    p.s congrats on your saveur win!!! 😆

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You also might like—