Oat Biscuits

We serve these biscuits alongside Raspberries, Strawberries, Blueberries and Peaches and cream or, with Strawberries and Rhubarb. A house staple at the Kitchen Porch, they are great served warm out of the oven for breakfast with honey butter.

Ingredients1 ½ cups all-purpose flour, more as needed (for Gluten free, our kitchen uses Bob’s Red Mill 1 for 1 in place of the all-purpose)1 cup + 1 tablespoon old-fashioned oats (for finishing at the end)⅓ cup Grams light brown sugar1 tablespoon baking powder½ teaspoon finely grated orange zest1 teaspoon fine sea salt8 tablespoons butter(1 stick), cubed⅔ cup heavy cream, more for brushing shortcakesOrganic sugar, for garnish1 tablespoon Raz el Hanout (A Kitchen Porch staple that can be found at the Farmer’s Market)

Instructions

Heat oven to 425 degrees.Make the shortcakes: In the bowl of a food processor, mix together flour, 1 cup oats, the brown sugar, the baking powder, the zest and the sea salt. Drop in butter and pulse until mixture forms pea size crumbs. Add cream and pulse until dough is just combined. DO NOT OVER MIX.On a lightly floured surface, place dough into a rectangle 3/4 inch thick. Brush generously with heavy cream. Cut dough into 6 squares. Transfer biscuits to prepared pan. Brush lightly with more cream and sprinkle with remaining 1 tablespoon oats, the organic sugar and Raz el Hanout. Chill until ready to bake.Place the biscuits into the oven. Bake until biscuits are golden, about 20 minutes longer.Serve warm or allow to cool for dessert- or both!