These wholesome Oatmeal Cheese Biscuits are perfect for your breakfast or dinner plate!
Have you tried many kinds of flour? I have a couple friends who are gluten free, and they have talked about spelt, rice, almond, and coconut flours. I have not had the pleasure of trying any of them, and honestly, I have no idea what spelt is. (I’m sure it’s delicious…) While I’m not well versed in flour alternatives, I do know that whole wheat flour is better for me than white, and I presume that oats are even better since they have more fiber and protein than flour. With all that in mind, this weekend I wanted some bread. I love making garlic cheese biscuits with baking mix, but I wondered if I could do something similar in a healthier way. That’s how these oatmeal cheese biscuits were born, and I’ll never turn back. I think these may just be called “the biscuits” in our house now because this might be my new default recipe. I was actually thinking of these as a dinner roll replacement, which they are perfect for, but they are also a perfect grab and go breakfast! As much as I love an occasional doughnut or other sweet treat for breakfast, I generally like to start my day with something savory. Something like a biscuit loaded with hearty whole wheat, oatmeal, and cheddar cheese… These cheese biscuits have a secret ingredient that makes them super moist. OK, it’s not a secret anymore because I’m about to tell you, but let’s just keep it between us. Instead of butter or shortening, I used reduced-fat cream cheese with a little vegetable oil. If you haven’t tried cream cheese in biscuits (neither had I), you must do it! Simply work it into your dry ingredients until it’s crumbly like this:
Stir in milk and cheese, plop your dough onto a baking sheet, and bake for 12 minutes. (These are drop biscuits, my favorite kind!)
Before you know it, you’ll be enjoying a warm, soft, satisfying oatmeal cheese biscuit (or three)! I can’t wait for you to try this recipe, and please be sure to let me know how you like it!