Oatmeal Cheese Biscuits

(2 votes)
3 minutes
February 16, 2023
Andi GleesonJump to Recipe

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.

Oatmeal Cheese Biscuits - These savory biscuits are loaded with whole grains!

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.

Oatmeal Cheese Biscuits - These savory biscuits are loaded with whole grains!
Oatmeal Cheese Biscuits - These savory biscuits are loaded with whole grains!

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!)

Oatmeal Cheese Biscuits - These savory biscuits are loaded with whole grains!
Oatmeal Cheese Biscuits - These savory biscuits are loaded with whole grains!

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!

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Oatmeal Cheese Biscuits by The Weary Chef

Oatmeal Cheese Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These hearty, healthy biscuits come together quickly and are perfect for breakfast or dinner!

  • Total Time: 20 minutes
  • Yield: 10 1x


Units Scale
  • 2 tbsp. vegetable oil
  • 4 oz. reduced-fat cream cheese
  • 1/2 c. all purpose flour
  • 1/2 c. whole wheat flour
  • 1 c. rolled oats
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. milk I used 1%
  • 1/2 c. shredded sharp cheddar cheese


  1. Preheat oven to 450 degrees F.
  2. Stir vegetable and cream cheese together in a large bowl.
  3. Add flours, oats, baking soda, baking powder, and salt. Work cream cheese into dry ingredients with your hands (my preferred method) or a pastry cutter until mixture is crumbly.
  4. Add milk and cheese, and stir until combined. Use a large disher or 1/3 c. measuring cup to place rounds of dough about 1″ apart on a baking sheet lined with a silicone mat or greased well. Bake in preheated oven for 12 minutes until brown.
  • Author: Andi Gleeson
  • Prep Time: 8
  • Cook Time: 12
  • Category: Breads, Breakfast
  • Cuisine: International
Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.


3 weeks ago

Please tell me how many days will it last outside fridge??? I made them today and I want to carry them tomorrow morning on road trip, hope they will stay fine.

3 days ago

Hi Kritika, they should be fine to be out of the fridge for 2-3 days, like most homemade cookies.

Betty A Bennett
6 years ago

Can u give me a breakdown on how many carbs, fat and sugar are in these?

7 years ago

Just made these and they were delicious! I used gluten-free flour and also added a teaspoon of dried toasted onion to the recipe because I love them. Easy, excellent recipe! Thank you so much!

Elena S. McQueary
8 years ago

Awesome recipe! Easy to make it. Thanks for your sharing it

Andi Gleeson
8 years ago

Oh thank you! So glad you liked it!

10 years ago

Sorry, had a question…can you use all plain flour or all self-rising flour(this is what I usually bake with) ?

10 years ago

Hi! Yes, you can use self-rising flour. Just use a cup (instead of the 1/2 c. all purpose and 1/2 c. whole wheat) and omit the baking soda, baking powder, and salt. Let me know how they turn out!

10 years ago

These look so yummy, looking forward to making them.

10 years ago

Thank you! I’m so glad you like the recipe :)

Carol at Wild Goose Tea
10 years ago

I too haven’t tried all the alternate flours. I keep planning to, but it ends up on that endless list—you know it’s like that string with no knot on the end that you keep stringing beads on hoping to eventually have
a finished necklace. Now whole wheat flour and oatmeal are stock items, which I used constantly. I do bake biscuits frequently. I have never tried a biscuit like this. They almost look like biscuit cookies, so that really goes with the grab and go concept. They must be good, if you have going to use them as your default biscuits. In the old days a woman could win a man with her biscuit baking.

10 years ago

My endless list is sooooo long! Unfortunately, some things like folding laundry end up on that list instead of on the “stuff I actually need to get done” list ;) I don’t know if these biscuits would win me a husband since they aren’t the typical buttery, flaky ones, but my husband did really like them so you never know!

10 years ago

Wow, what a wonderful recipe. I haven’t tried making biscuits but this definitely tempts me. Thanks for sharing! (and sorry, don’t use FB or Twitter but keeping an eye on your recipes keeps me plenty occupied, lol).

10 years ago

Thank you! I’m glad you like it! You are probably smart for not using Twitter or FB. All this social media business is very time consuming! I hope you are having a good week :)

10 years ago

Thank you, Andi. Have a Great Week!

10 years ago

You are welcome, Liz! :)

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