Active Time

　　20 min

　　Total Time

　　4 hr

　　These oat biscuits—similar to shortbread cookies—are wonderful with seasonal grapes and a good-quality triple-cr
me cheese. Triple-crème is a soft, creamy cow's-milk cheese (with at least 75 percent milk fat) that has a luscious, mild flavor. Because of its natural sweetness, it's perfect with dessert; Pierre Robert, Explorateur, Le Chevrot, or Chaource are all excellent choices.

　　

Ingredients

Makes about 50 biscuits

　　2 cups old-fashioned rolled oats

　　2 cups whole-wheat flour

　　2 sticks (1 cup) cold unsalted butter, cut into pieces

　　1/3 cup packed dark brown sugar

　　1 3/4 teaspoons baking powder

　　1 1/2 teaspoons salt

　　1/2 cup whole milk

　　

Step 1

Coarsely chop oats in a food processor and transfer to a large bowl. Pulse together flour, butter, brown sugar, baking powder, and salt in processor until mixture resembles coarse meal. Add milk and blend until mixture just forms a dough. Add to oats and knead until just incorporated.

　　

Step 2

Halve dough and pat each half into a 5- by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours.

　　

Step 3

Preheat oven to 350°F.

　　

Step 4

Cut 1 rectangle crosswise into scant 1/4-inch-thick slices and bake on an ungreased large baking sheet in middle of oven until undersides are a shade darker, about 20 minutes. Transfer to a rack to cool and make more biscuits with remaining dough.

　　Cooks' note:

　　•Oat biscuits are best eaten the same day they're baked, but they can be made 3 days ahead and kept in an airtight container at room temperature.