Oat Biscuits with Triple-Crème Cheese and Grapes

Preparation 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. Halve dough and pat each half into a 5- by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours. Preheat oven to 350°F. 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.

Preparation 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. Halve dough and pat each half into a 5- by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours. Preheat oven to 350°F. 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.