Makes 16 small biscuits/cakes
Biscuits are not traditional in Italy, but I love them and they are easy to make. Here I make biscuits very Italian by adding chopped basil and grated cheese. Make sure you double the recipe if you have a tableful of guests—they will disappear quickly served alongside your Mozzarella and Celery Salad or Peppers Piedmontese or with any soup.
- ½ cup rolled oats (not instant)
- 1¾ cups -all--purpose flour, plus more for kneading
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup chopped fresh basil
- ¼ cup grated Grana Padano
- 4 tablespoons cold unsalted butter, cut into bits
- ¾ cup buttermilk, chilled
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a food processor, combine the oats, flour, baking powder, baking soda, and salt. Pulse once or twice, just to combine. Sprinkle in the basil and grated cheese, and pulse once to combine. Add the butter, and pulse until the mixture looks like coarse meal. Pour in the buttermilk, and pulse just until it comes together in a rough dough. Knead the dough on the counter once or twice to bring it together.
Form and press the dough into an -8–inch square on the -parchment–lined baking sheet. Cut into sixteen square biscuits.
Bake until golden, about 10 to 12 minutes. Allow the biscuits to cool a bit on the baking sheet on a rack before removing them from the sheet. Serve hot or warm.