No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Irish Oatmeal Biscuits

Make these biscuits, adapted from Zingerman's Irish Oatmeal, for a tasty breakfast the whole family will enjoy. Or, serve alongside tea for a delicious snack.

  • Yield: Makes about 4 dozen
Irish Oatmeal Biscuits

Source: The Martha Stewart Show, December 2009


  • 3/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
  • 3/4 cup Zingerman's Irish Oatmeal
  • 1/2 cup plus 3 tablespoons salted butter, cut into small pieces, room temperature
  • 1/4 cup sugar


  1. In a large bowl, mix together flour and oatmeal. Add butter and sugar; using your hands mix until it comes together and forms a dough. Form dough into a disk and cover with plastic wrap; transfer to refrigerator until chilled, 20 to 30 minutes.

  2. Line two baking sheets with nonstick baking mats or parchment paper. Roll out dough on a floured work surface to 1/8-inch thick. Using a 1 3/4-inch round cutter, cut out biscuits; transfer to prepared baking sheets, spacing 1 inch apart. Continue rerolling scraps and cutting out biscuits. Transfer baking sheets to refrigerator; let biscuits chill 20 to 30 minutes.

  3. Preheat oven to 350 degrees.

  4. Transfer baking sheets to oven and bake until lightly browned, 12 to 14 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.

Reviews (2)

  • sarahbear_1987 3 Jul, 2012

    I made these as a healthier snack for my 1yr old with wholemeal flour and added some vanilla too. They are really simple and tasty. But I don't know on what planet this recipe would yield 4 dozen biscuits...I barely made 12 and that was using only teaspoon size balls of dough!

  • andy838 12 Feb, 2012

    The recipe seemed a little weird, but once you mix the stuff with your hands for a while it makes a dough. They are very basic tasting, but good for a nice light snack. I think I'd add some cinnamon and/or nutmeg to zip them up a bit, but I'd definitely make them again soon.

Related Topics