Ingredients
3/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
3/4 cup Zingerman's Irish Oatmeal
1/2 cup plus 3 tablespoons salted butter, cut into small pieces, room temperature
1/4 cup sugar
Preparation
In a large bowl, mix together flour and oatmeal. Add butter and sugar; using your hands mix until it comes together and forms a dough. Form dough into a disk and cover with plastic wrap; transfer to refrigerator until chilled, 20 to 30 minutes.
Line two baking sheets with nonstick baking mats or parchment paper. Roll out dough on a floured work surface to 1/8-inch thick. Using a 1 3/4-inch round cutter, cut out biscuits; transfer to prepared baking sheets, spacing 1 inch apart. Continue rerolling scraps and cutting out biscuits. Transfer baking sheets to refrigerator; let biscuits chill 20 to 30 minutes.
Preheat oven to 350 degrees.
Transfer baking sheets to oven and bake until lightly browned, 12 to 14 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.
