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When I tasted these oatcakes from a farm store on Scotland's remote and beautiful Isle of Mull, I knew I had to try to make them myself. This is my remembrance of them. Isle of Mull cheddar is in a class of its own, but old Canadian cheddar is a good substitute.

Servings: Makes 18 biscuits


2/3 cup steel-cut oats

1 1/2 cups quick-cooking oatmeal

1/2 cup all-purpose flour

1 teaspoon kosher salt

4 ounces grated sharp cheddar (about 1 1/2 cups)

3/4 cup unsalted butter, melted

1 tablespoon water


Preheat oven to 325F.

Combine oats, oatmeal, flour, salt and cheddar in a bowl. Drizzle in the melted butter and water and mix until well combined. Let stand 10 minutes, or until mixture has firmed up and come together. If it is still crumbly, add a touch more water.

Knead the dough enough to bring it into a ball, then roll or pat out on a floured surface to about 1/4-inch thick. Use a 2 1/2-inch round cutter to cut out biscuits. Place on a baking sheet and bake for 25 to 30 minutes, or until lightly golden around edges. Let cool on baking sheet.

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