Oatmeal Biscuits

Makes 24 biscuits

1 cup

gluten-free all purpose flour (I used Thomas Keller's Cup4Cup)

all purpose flour can be substituted if you do not desire a gluten-free result

1 1/3 cup gluten-free rolled oats
1 teaspoon aluminum-free baking powder
1/8 teaspoon sea salt
1/3 cup light brown sugar, packed
1/2 cup unsalted butter, if you are vegan substitute with a butter alternative such as Earth Balance
1/4 cup milk or dairy free milk

Combine the flour, oats, baking powder, salt, and brown sugar in the bowl of a food processor fitted with the metal blade. Process for about 20-30 seconds.

Cut the butter into tablespoon size pieces and add them to the mixture in the food processor. Pulse the blade until the mixture is broken up and the butter is about the size of small peas.

Add the milk and pulse for another few seconds until the mixture turns into a loose dough.

Gather the dough into a loose ball and pat into a disk. Wrap in plastic wrap and refrigerate for about 10 minutes.

Heat the oven to 425 F.

Line a baking sheet with parchment paper or a silpat.

Sprinkle a bit a oat flour or Cup4Cup onto your work surface. Put the disk of dough onto the prepared surface and press down with your fingertips.

Roll the dough out to be about 1/8-1/4 inch in thickness. Use a 2-3 inch round cookie cutter to cut the biscuits. Use an offset spatula to transfer the biscuits to the prepared baking sheet. Use the tines of a fork to dock each of the biscuits about 3-4 times per cookie.

Bake the biscuits for about 12 minutes or until they are golden.

Gather the remaining scraps of dough and repeat until all of the dough is used up.

Store in an airtight container at room temperature.