Scottish Oat and Walnut Biscuits are rustic Scottish oatcakes prefect for cheese boards and charcuterie platters ~ and they’re so easy to make!
These unassuming little Scottish oat and walnut biscuits are the hottest things in upscale markets and cheese shops these days. They’re called oatcakes or biscuits in Scotland; we Americans would call them crackers.
But they’re not like any crackers we’re used to. They’re rustic, earthy, and a little shaggy around the edges. They’ve been favorites in the British Isles for centuries where they eat them with tea, or cheese and other savory toppings. They’re amazing with a sharp crumbly English cheddar or a creamy soft blue cheese and a dab of honey. Or even a thick layer of peanut butter. Best of all they’re quick and easy to make. The simple naturally gluten free dough is made from ground oats and oat flour, mixed with buttermilk, and a little melted butter to form a flat ‘cake’, and then baked till crisp. A touch of brown sugar adds a hint of sweetness, and the walnuts add great flavor.
Making these reminds me that the whole concept of flavor is in transition right now. I’ve been really horrified by the ‘flavor overload’ in commercial food these days. Have you seen the ads for ‘water enhancer’? It turns your plain water a neon color of your choice, and flavors it with god knows what. They have the same basic concept for canned frosting, too. Even Crayola has gotten into the act with their own line of vividly colored liquid ‘juice alternatives’.
I don’t know where all that leaves plain old simple pleasures like these oatcakes. You have to pause and let them linger on your tongue for a moment to appreciate their subtle oatiness, their delicate crumbly texture, and the faint hint of brown sugar and walnuts. But the time is well spent. And once you add a chunk of English cheddar you’ll really ‘get’ these crackers.
You can pay a lot of money for the priviledge of having someone else bake and import these rustic cakes for you, or you can just whip them up yourself and spend the money on a nice bottle of wine. Or a few extra bottles of Guinness.
if you like these oat biscuits you might also love
- Easy Welsh Cakes Recipe!
- Darina Allen’s Irish Soda Scones
- Irish Oatmeal Soda Bread
- How to Make Clotted Cream ~ 3 Ways!
- How to Make an Epic Cheese Board
Scottish Oat and Walnut Biscuits
Ingredients
- 1 cup walnut pieces
- 1 cup old fashioned oats
- 1 1/2 cups oat flour
- 2 Tbsp brown sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup buttermilk
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350F.
- Put the oats and the walnuts in the bowl of a food processor and pulse until finely ground
- Add in the oat flour, sugar, salt and soda and pulse to combine.
- Pour in the buttermilk and melted butter and pulse until the dough comes together.
- Turn out onto a floured surface and bring the dough together. If it feels wet, knead in a little more flour.
- Roll out the dough to about 3/8 inch thick. Cut with a 2 1/2 inch cookie cutter.  You can prick the crackers with the tines of a fork if you like the look, but it’s not necessary, the dough doesn’t rise or puff up.
- Bake on an ungreased baking sheet for about 20 to 25 minutes.
- Cool on a rack. Store in an airtight container.
Nutrition
Thank you so much for this recipe! I have been searching for the perfect oat and nut biscuit for ages, and this really hits the spot. I made a huge batch (double the recipe) today, and I know it will be the first of many.
I’m so glad to hear it, Gail. I love these crackers!
Yesterday, in the middle of the florida sun, mom and i were talking about what to do for st. patrick’s day dinner, if anything. We keep going back and forth about it, but now i feel like these need to make an appearance for the day.
These sound absolutely delicious and are going into my must try pile! I can’t wait for your rice cracker recipe too.
Sue,
Here’s my biggest problem when I come to your site…which photo(s) shall I pin? They are all so gorgeous! I sometimes find myself looking up a recipe from one of your posts while at the grocery store…making these!
xo
annie
You just made my day.I am celiac and really miss a savory cracker. I am not a fan of potato or rice flour crackers, although I will have one from time to time. I can not wait to try these. Thank you!
You’re welcome! I’m working on a Japanese rice cracker that you’ll love!
These look delicious, and I love that they’re gluten-free. Definitely planning to give them a try! Love your site- looking forward to reading more. 🙂
I love these! So nice to have the recipe. And I have buttermilk, but no walnuts!
You can definitely make them without the nuts, add a bit more oats!
Gorgeous crackers – love the ruffled edges and hearty oat texture and these are just so…you! I just used up my buttermilk last night – wish I had seen these! But there will always be more to use up another day 🙂
I’m finding that I use buttermilk in just about everything, so I finally bought a tub of dried buttermilk powder for just those occasions!
Oh I am taking your word for it and printing before my printer dies on me again..
They look just perfect.
Thank you.
I don’t know how you do it Sue – but I want everything you make. These biscuit crackers must be fantastic. The hunk of cheese and a cold beer – gosh we could have such fun!