Oatmeal Slow Cooker Biscuits. Grandma always took them to Sunday dinner and they went away like that. A simple mixture of only 3 ingredients to the fluffy, tender bite.Oatmeal Slow Cooker Biscuits. Grandma always took them to Sunday dinner and they went away like that. A simple mixture of only 3 ingredients to the fluffy, tender bite.
These Slow Cooker 3-Ingredient Cream Biscuits are what a Midwest grandma would be proud to place on the table each Sunday- and see them disappear before even the roast was around. They are inconceivably soft, fluffy and fat, with heavy cream having worked harder than butter and milk. Heavy cream, self-rising flour, and a little extra cream to brush the biscuits with are all you need to make warm and pillowy biscuits, and you do not even have to start the oven. They cook golden on top and soft and steamy inside right in your slow cooker which makes them perfect on busy family days or days when you are in need of more oven space.
Servings: 10-12 biscuits
Oatmeal Slow Cooker Biscuits: Ingredients
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3 cups self-rising flour
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2-2 1/4 cups of cold heavy whipping cream (a splash more may be used where required to brush it)
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2 tablespoons heavy whipping cream, to brush tops (stolen out of the preceding above or a bit extra), as necessary.
Oatmeal Slow Cooker Biscuits: Instructions
Prepare the slow cooker
Prepare the slow cooker: Cut a sheet of parchment paper big enough to cover the base and the sides to a certain extent of a 5- to 6-quart slow cooker. It should be slightly crumpled and then flattened and pressed into the slow cooker until it fits well. This prevents sticking of the biscuits and facilitates easy lifting of the biscuits.
Combine the dry and wet batter
Combine the dry and wet batter: In a big mixing bowl, put in the self-rising flour. Hollow out the centre and pour in 2 cups of cold heavy cream. With a fork or a wooden spoon, stir it very gently until the flour is generally moistened and a shaggy dough is formed. In case the flour still has dry areas that are not merging, add 1/4 cup cream, 1-table spoon at a time, until the dough becomes soft. It is supposed to be not thick, but just sticky.
Gently combine the dough
Bring 2: Gently combine the dough: Turn the dough onto a well-floured surface. Coated hands Use floured hands to pat it to a rectangle of 3/4 to 1 inch thickness. Do not knead or overwork it, the less you handle it about the softer your biscuits. When the dough is cracking at the sides then simply press it back together using your hands.
Cut the biscuits
Cut the biscuits: Wipe a 2- to 2 1/2-inch round biscuit cutter (or the rim of a small glass) in flour. To cut out biscuits, press down and into the dough and do not twist. Put the biscuits in the slow cooker with the piece of parchment but pushing them in until they are touching. Pat the scraps of dough back with fingers and roll out again and cut more biscuits, or until all the dough is used.
Brush the tops
Brush the tops: Put a tablespoon or two of heavy cream into a small dish (you may also add a little more that you have measured, or a splash more). Lightly brush the tops of the biscuits lightly with cream using a pastry brush or clean fingers. This assists them in becoming soft, golden as they cook.
Slow cook
Slow cook: Biscuit: Put the lid on the slow cooker and place a clean kitchen towel or a layer of two towels of paper towel under the lid in case you wish to collect extra condensation. Bake using HIGH, 1 1/2 to 2 1/4 hours, depending on your slow cooker. Start checking at 1 1/2 hours. The biscuits are ready when the tops are firm, well-baked; the sides appear dry and well cooked, and a tooth-pick thrust in towards the middle of the biscuit will bring out clean or with but a handful of damp crumbs.
Rest and finish
Rest and finish: When it is ready, switch off the slow cooker and wait until the biscuits are hot and steamy before taking them out by holding onto the edges of the parchment paper (they are going to be hot and quite steamy). Allow them to sit and set 5 minutes. Should you be fond of that glittering buttery appearance Grandma always possessed, you may at this stage brush the hot tops of the biscuits with a small portion of melted butter–quite optional, but delicious.
Serve warm
Serve warm: Open the biscuits very carefully,–they must be packed together, and the insides are fluffy white and the steam scents everything when you open them. Eat immediately and the remaining ones in an airtight container after cooling. Warm it again in the microwave a little longer, or cover with foil and heat in the oven or slow cooker.
Variations & Tips
You may also add a bit of shredded cheese to the flour, prior to adding the cream or cheese over the tops, after shaking the cream on them, but this will effectively increase the ingredients of the base three. In the event you are having fussy eaters, leave the biscuits plain and allow each person to doctor his or her own at the table with honey, butter, or jam. To sweeten it up in the morning, 1-2 tablespoons of sugar may be stirred into the self-rising flour and then the cream added. Provided you do not have a biscuit cutter, simply pat the dough into the slow cooker in a single layer and use a knife to cut the bread into squares- instant pull-apart cream biscuit bread. To get the biscuits a little crisper, when the biscuits are completely cooked in the slow cooker, you can place them (still on the parchment) onto a baking sheet, and place them under the broiler to brown the top 1-2 minutes. In case your slow cooker is hot, begin checking after 1 1/4 hours in the first time you cook them so the bottoms will not brown too much and you can also sorrack parchment giving it a little extra insulation. And this can be easily doubled in a large oval slows cooker should you be feeding a crowd–simply increase the depth of the dough to about 1 inch and increase the time as necessary.
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