Makes 48
Ingredients
3/4 cup blanched hazelnuts, lightly toasted
1 tablespoon brown sugar, packed
1/2 cup old-fashioned oats
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons cold unsalted butter
4 tablespoons cold buttermilk
Directions
Preheat oven to 340 degrees.
In a food processor, mix nuts with sugar and oats until finely ground. Add flour, baking soda and salt, pulsing to combine. Cut butter into small pieces and add to flour mixture, pulsing until mixture resembles coarse meal. Add buttermilk and pulse just until the dough begins to hold together.
Divide dough into two equal portions. Place each portion on a piece of plastic wrap; flatten into disks. Refrigerate until firm, at least half an hour or up to 1 week. When ready to use, lightly dust work surface with flour. Roll out one portion of dough to 1/8-inch thick. Using a small (1-inch) cookie cutter, cut out biscuits. Transfer the rounds to a nonstick baking sheet. Bake until golden around the edges and slightly firm to the touch, 12 to 15 minutes. Let cool on baking sheet 1 minute and then transfer to wire racks to cool completely.
