Apricot Oatmeal Biscuits

Apricot Oatmeal Biscuits

Prep Time: 25 minutes

Cook Time: 20 - 25 minutes

Servings: 6 large biscuits

Ingredients:

• 2 cups all purpose flour (240 g)
• ½ cup whole wheat flour (56 g)
• ⅓ cup rolled oats (36g), more for topping
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 3 tbsp granulated sugar
• ½ tsp kosher salt
• 1 tbsp baking powder
• ½ cup dried apricots, chopped (82 g)
• 1 ½ sticks butter (170 g) + 2 tbsp (28 g) for topping
• 1 cup buttermilk (227 g)
• 1 tbsp vanilla extract
• ¼ cup apricot jam, more to serve
• Turbinado sugar

Directions:

1. Preheat the oven to 425 F. Line a baking sheet with parchment paper.
2. Place 1 ½ sticks of butter in the freezer for at least 10 minutes, up to 45 minutes.
3. While the butter is chilling, whisk together the all purpose flour, whole wheat flour, rolled oats, ground cinnamon, nutmeg, sugar, kosher salt, and baking powder. Add the chopped apricots and toss lightly with your hands.
4. Pull the butter out of the freezer, and grate the butter directly into the bowl with the flour mixture (or onto a plate, then transfer to the flour mixture). Moving quickly, toss the butter in the flour, coating all the butter pieces.
5. Make a well in the middle and pour in the buttermilk and vanilla extract. Start stirring with a spoon or your hands to incorporate the dry into the wet mixture, until the dough comes together in large clumps.
6. Lightly flour a clean surface, then dump the dough onto the surface and pack together with your hands. With a rolling pin, roll the dough out into a large rectangle, about 1 inch thick.
7. Cut the rectangle in half so you have two even squares, then stack one square on top of the other. Dust with more flour as needed, then roll the dough out again into a rectangle.
8. Cut the rectangle in half again, and stack one on the other. Roll out into a rectangle one more time, cut, and stack the two halves. Form the dough into a rectangle, about 6 x 9 inches.
9. Use a sharp knife to cut into 6 large biscuits. Transfer to the lined baking sheet and pop in the freezer for 10 minutes.
10. In the meantime, melt the remaining 2 tbsp of butter. Remove the biscuits from the freezer, and brush each biscuit with the melted butter. Sprinkle generously with turbinado sugar and a large pinch of oats, then bake for 20 - 25 minutes, flipping the tray halfway through, until deeply golden brown.
11. Remove from the oven and cool slightly. Heat the apricot jam in a small pot until warmed through and thinner in consistency, and brush each biscuit with the jam. Serve warm and store in the fridge.