These oat flour biscuits are light yet buttery with an oatey flavor! Perfect for breakfast or brunch. Oat flour is a good source of protein and fiber, plus it tastes great.
Why You'll Love it:
Oat flour biscuits are a delicious take on the classic biscuit. They're surprisingly light with a nice rise, plus they're SUPER DUPER simple.
These gluten-free oat biscuits are made with pantry staples and you don't even need to roll or cut them.
Slather them with butter and drizzle with honey for breakfast nirvana.
Oat flour - You can find the oat flour near the all-purpose flour in most well-stocked grocery stores. Oat flour is a healthier alternative to white flour with protein, fiber, and vitamins and minerals like calcium, iron, phosphorus, potassium, and magnesium.
Baking powder - For a nice rise in the oven!
Sugar - A touch of sweetness.
Kosher salt - Salt enhances flavor. If you only have salted butter, omit the salt.
Butter - Butter creates a light and fluffy texture! Make sure you use cold butter and cut it into the flour.
Milk - Milk hydrates the oat flour so it's not too dense or crumbly.
Egg - An egg is not a typical ingredient in biscuits, but it works great in oat flour biscuits. Oat flour can produce a crumbly texture, but the egg helps bind the biscuit together so it doesn't crumble.
How to Make Oat Flour Drop Biscuits:
Before you start, preheat your oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
In a large bowl, combine the oat flour, baking powder, sugar, and kosher salt. Stir well to combine.
Add the cold butter pieces. Use your fingers or a pastry cutter to work the butter into the oat flour.
The butter should be the size of peas. Don't overwork it. You don't want the butter to get warm.
In a measuring cup, gently whisk the egg and milk together. Pour into the oat flour mixture.
Use a large spoon or spatula to mix the milk mixture into the oat flour mixture. The dough will be very wet.
Chill the dough for 10 minutes. This gives the oat flour time to absorb the liquid. Oat flour is very absorbent!
Use a large portion scoop to scoop four equal sized biscuits onto the prepared sheet pan.
Bake for 15 minutes, or until the biscuits rise and the outsides turn light brown.
- The batter should be wet! Don't panic - you're doing it right. Oat flour is a thirsty flour and absorbs more liquid than white flour. Just pop the bowl in the fridge and let it do its thing for 10 minutes.
- Don't overwork the butter. Warm butter creates a dense biscuit. You want little pieces of cold butter all throughout the flour.
- I used a large portion scoop. If you decide to make smaller biscuits, you will need to decrease the baking time.
Biscuits in general, including oat flour biscuits, are best enjoyed fresh and warm! Once biscuits sit for a while, they get dense and hard quickly.
Let the biscuits cool completely, then store in an airtight container or zip-top bag for up to 2 days. Reheat in the microwave in 10-second increments until warm.
Oat biscuits are freezer-friendly. Transfer them to a freezer-safe container and freeze for up to 3 months.
Can oat flour be used for biscuits?
Yes! When using oat flour, it's important to look for a recipe that calls specifically for oat flour. Oat flour isn't a 1 to 1 substitute with white flour. It's a thirsty flour that's very absorbent and needs the right ratio of liquid to flour, so the end result isn't crumbly.
- Dairy-free or vegan - Swap the butter with vegan buttery sticks and the milk with a plant-based milk like soy milk.
- Toppings - Top with butter, jam, honey, maple syrup, apple butter, or fresh fruit.
Oat Flour Recipes:
Oat Flour Biscuits
- Large Bowl
- 1 cup oat flour spooned and leveled
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter cold and cut into pieces
- ¼ cup whole milk
- 1 large egg
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
- In a large bowl, combine the oat flour, baking powder, sugar, and kosher salt. Add the cold butter pieces and cut it into the flour mixture. You can use your fingers or a pastry cutter.
- In a small measuring cup, whisk together the milk and egg. Add the milk mixture to the oat flour mixture.
- Stir with a large spoon or spatula. The batter will be wet. Place the bowl in the fridge to chill for 10 minutes.
- Use a large cookie scoop to scoop 4 biscuits onto the prepared sheet pan. Bake for 15 minutes, or until the biscuits rise and turn golden.