Lucy Waverman's Scottish Oatmeal Biscuits

This is from Lucy Waverman’s latest cookbook, Lucy’s Kitchen. It’s a collection of recipes that have personal meaning to her. She says these biscuits are a particular favourite of hers, and pair nicely with smoked salmon, cheese or butter and marmalade. The texture will be crisper without the baking powder. And you can also make them thinner than specified in the recipe, just reduce the baking time.
3 c quick-cooking rolled oats
1 ½ c all purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
1 c butter, cubed
¼ c water
Preheat over to 325F. Combine rolled oats, flour, sugar, baking powder, baking soda and walt in a large bowl. Cut in butter until mixture resembles smalll peas. Stir in enough water to bring dough together and knead gently. Roll or pat out dough on a lightly floured surface until about ½" thick. Cut out biscuits using a 3" cookie cutter. Place on an ungreased baking sheet. Bake for 25 minutes, or until bottoms are lightly brownded. Biscuits will crisp as they cool. Remove from baking sheets and cool on rack.
Makes about 20 biscuits