Can we talk about biscuits for a second…
And, by biscuits, I mean these savoury biscuits made from oats…
There is nothing wrong with your screen. Do not attempt to adjust the picture. Because you read that right – savoury biscuits made with OATS!
To these oats we’re going to add rosemary – and lots of it because what is life without copious amounts of rosemary? – and, because rosemary always needs a partner in flavour-bursting crime, we’re going to add parmesan (rosemary’s second best friend after lamb). Yes, oodles of parmesan and rosemary swirled up with oats, rolled into patties and baked into biscuits …
It’s sounds pretty good, huh?
And then you’re free to eat the whole plate – and I have a feeling you will – if you can keep other hungry people away for long enough because these biscuits do not last long; I’ve seen, firsthand, the savage, biscuit-grabbing, face-stuffing carnage these biscuits can incite (courtesy of my mad family!).
And if all the above wasn’t good enough for you – because you’re a savoury biscuit skeptic like me – then perhaps you’ll be happy to know that these biscuits contain only 5 ingredients (I’m counting salt and pepper as a single ingredient here guys – you with me on this?) but they are ready in under 30 minutes, too.
Better yet, 15 to 20 minutes of that time is stand around idleness as you wait for these biscuits to bake – a long 20 minutes if you know what’s coming your way. The actual preparation (about 5 minutes) is a breeze. Nothing more than grinding up oats and throwing them into a bowl with the rest of the ingredients before stirring into a dough, rolling and squashing the dough into biscuits and baking…
Now, if you don’t have parmesan or rosemary on hand don’t panic because, like any biscuit/ cracker/ cookie recipe, these oat biscuits can contain any flavour you combination you wish.
They’re good like that. ?
Seriously, the combinations you could attempt (after you’ve tried rosemary and parmesan because they are the BOMB!!!!?) are limited only to your imagination (or the contents of your pantry). But to give you some inspiration here are some I →plan← to make in the coming weeks (which means it will happen in a few months because my →planning← is haphazard at best!?):
- Cheese and onion (and by cheese I mean strong, sharp cheddar that makes you pull the I’m-sucking-on-lemons kinda face);
- Sour Cream and Chive (naturally?)
- Cheese and bacon (can you just imagine crispy bits of bacon in these, along with cheese – foodie heaven here I come!?)
- Whilst we’re talking about bacon (perhaps we should never stop talking about bacon!??) I think I may trying to make my Maple Bacon Oat Cookies again (the old recipe needs a little tweaking)
- Roquefort and Walnut (BLUE CHEESE!!! NOM NOM NOM!)
- BBQ flavoured (using my very own homemade BBQ Seasoning)
- Sesame (I’m thinking black and white seeds, what do you think?)
plus loads more I haven’t even though of yet. Any suggestions?
And, it goes without saying, if you do go ahead and make a variation of these, with your own awesome flavour combos, I want to know about them STAT! (included pictures would also be good too – a #nudefoodhero on IG would be perfect! – I’d love to see what you’re cooking!)
I may have explained the recipe well enough but I’m sure there are some of you scratching your head and wondering why and when you would want savoury oat biscuits. I know you’re out there because I did the same when I first heard about them – but , up until then, the only oat biscuits I had experienced were this dry, cardboard-like ones from the supermarket ?
Why? Because they’re delicious. End of story.
When? Think of these oat biscuits as your new, delicious (and may I add gluten free) alternative to crackers. Mix things up a little, walk on the snack-food wild side, and use them the next time you want to have cheeses and dip. They can also be a quick, nibble-away snack when you can’t decide if you want something savoury or sweet.
Then again, you could also smear and sprinkle over some delicious toppings such as cream cheese and smoked salmon – with capers, dill and a drop of lemon juice. And now I wish I had smoked salmon and cream cheese (and dill, and capers and lemon juice) in the house because I really want to try this!
Update: Smoked salmon and cream cheese have made it to the shopping list – this is happening people!
But, once you’ve tasted these oat biscuits you will no longer be asking why or when you’re eating them, but how long until the next batch is ready!
Rosemary & Parmesan Oat Biscuits
Prep Time: 10 mins || Cook Time: 20 mins || Makes 8 to 16 biscuits
- 250g old fashioned rolled oats
- 60g butter, melted
- 60g parmesan, finely grated
- 1/2 tbsp dried rosemary
- pinch of salt and pepper
- Preheat your oven to 200°C/ 390°F
- Place 190g of the oats into a blender and blend until a coarse flour is formed (If you can get hold of oat flour easily, this will eliminate this step). Place the oat flour into a large bowl with the remaining ingredients and mix thoroughly until a slightly sticky dough is formed.
- Divide the dough into eight equal portions (16 for small, bitesized biscuits). Roll each portion into a ball and place on a lined baking sheet. Press each ball flat with the palm of your hand.
- Place in the oven and cook for 12 – 15 minutes, flipping the biscuits half way through, until the biscuits are lightly browned on each side. Remove from oven and transfer to a wire rack to cool.