Oat Flour Biscuits

Oat Flour Biscuits

Melt in your mouth delicious. I’m not kidding. These Oat Flour Drop Biscuits will drop you to your knees in utter delirium.  Low fat, gluten-free, dairy-free, tender, flaky, and heaven. Simply heaven.

plate with oat flour biscuits and one on the table split in two with strawberry jam

 

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At dinner the other night my son asked the question, “If you could only eat one food for the rest of your life, what would it be?” I didn’t even have to think about it, I knew my answer. 

 

Biscuits. I crave buttery bits of goodness slathered in jam. I could absolutely eat crispy on the outside, tender on the inside biscuits every. day. of. my. life.

 

I have been avoiding them for years though. Sadly, the gluten and the dairy and the high fat content are always triggers for me. 

 

But, when my daughter, who also struggles, asked for biscuits for her birthday breakfast, I got down to business figuring it out.

 

And… it worked! 

 

And beyond that, they’re delicious.

 

table with bag of oat flour, two eggs, pot of honey, bowl of plant butter, and cup of plant milk with a mixing spoon

 

These Southern-style oat flour biscuits are gluten-free, dairy-free, and require no kneading or rolling out. Each jumbo biscuit has less than 5 grams of fat (less than half of the fat of traditional biscuits), making them great for a GERD diet where you may be watching your fat intake.

 

Okay, I’ll show you what you need.

 

Ingredients for Oat Flour Biscuits

 

  • Oat Flour – Oat flour is an indispensable ingredient in my kitchen. It’s the first thing I reach for when I’m making a gluten-free recipe. It’s one pantry staple that I always have on hand.

 

  • Baking Powder and Baking Soda – To help them puff up in the oven.

 

  • Salt – to make all the flavors meld and pop.

 

  • Egg + an Egg White – The additional egg white offers less fat than a whole egg and allows the oat flour biscuit to really bind together.

 

  • Plain Plant-Based Yogurt – The yogurt gives these biscuits their characteristic tang, and it also helps keep them soft.

 

  • Unsweetened Plant Milk – I use almond milk. Just a splash for extra moisture.

 

  • Honey – Gives these biscuits a savory/sweet flavor similar to cornbread.

 

  • Plant-Based Butter – For added richness and moisture and let’s face it – to make them delicious!

 

Find the complete recipe with measurements below

orange bowl with dry ingredients and a blue bowl with wet ingredients for oat flour biscuits

 

How to Make Oat Flour Biscuits

 

Start by simply stirring together oat flour, baking powder, baking soda, and salt in a mixing bowl.

 

Next, in a separate mixing bowl, whisk together one whole egg and one egg white (for less fat), plant-based yogurt, plant-based milk, melted plant-based butter, and honey.

 

Then fold the wet ingredients into the dry ingredients, just until combined, and simply scoop them out onto a sheet pan lined with parchment paper with no kneading. 

 

I’ve found that for the best-looking biscuits, simply press down on the tops to flatten them out. 

 

Finally, Once the biscuits are on the sheet pan it’s just a quick 15-minute bake!

 

baking sheet covered in parchment paper with 6 drop biscuits padded out with a cookie scoop next to the tray

 

This easy, no-knead, method makes perfect “drop biscuits” that are crispy on the outside and tender on the inside. 

 

By far, the most popular drop biscuits are the Cheddar Bay Biscuits you’d get at Red Lobster, so think of that texture rather than a flaky layered biscuit that is similar to a croissant. 

 

In fact, you could even make these taste a little closer to those famous Red Lobster biscuits by brushing the tops with additional melted plant-based butter and lightly sprinkling with salt and garlic powder.

 

How to Serve Oat Flour Biscuits

 

This is what I would do. First off, eat them warm. But slather just a little bit of room temperature, plant butter over each bite, and try not to moan obscenities. Absolutely scrumptious.The perfect comfort food for these colder months! 

 

SERIOUSLY, bake these this weekend. Eat them for breakfast, or dinner alongside a delicious anti-inflammatory soup. And so easy, they whip up in no time!

 

Not Restricting Dairy?

 

If you are not restricting dairy, you can also make these with traditional plain yogurt, low-fat milk, and butter.

 

plate with oat flour biscuits and one on the table split in two with strawberry jam

 

Pair these delicious tender biscuits with one of these recipes:

 

Turmeric Chicken and Cauliflower Rice Soup

Hearty Chicken Rice and Vegetable Soup

Maple Sage Breakfast Patties

 

If you end up making these Oat Flour Biscuits, I would LOVE to see them! Let me know what you think of this recipe below in the comments, or share a photo of your creation and tag me on Instagram at @thegerdchef!

 

 

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plate with oat flour biscuits and one on the table split in two with strawberry jam

Oat Flour Biscuits


  • Author: The GERD Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 7-8 1x

Description

Melt in your mouth delicious. I’m not kidding. These Oat Flour Drop Biscuits will drop you to your knees in utter delirium.  Low fat, gluten-free, dairy-free, tender, flaky, and heaven. Simply heaven.


Scale

Ingredients

2 cups oat flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 large egg

1 large egg white

3 tablespoons plain plant-based yogurt

2 tablespoons unsweetened plant milk

2 1/2 tablespoons plant-based butter, melted

2 tablespoons honey


Instructions

  1. Preheat oven to 375°F. In a mixing bowl, combine oat flour, baking powder, salt, and baking soda.
  2. In a separate mixing bowl, whisk together egg, egg white, yogurt, milk, melted butter, and honey.
  3. Fold the wet ingredients into the dry ingredients until all is combined into a thick batter / wet dough.
  4. Line a sheet pan with parchment paper. Use an ice cream scooper to scoop the dough onto the prepared sheet pan. You should get 7–8 biscuits. Place another sheet of parchment paper over the top and press down until the biscuits are slightly less than 1 inch thick. Discard top parchment paper.
  5. Bake for 15 minutes, just until the centers of the biscuits are springy to the touch and the bottoms are golden brown.

 



4 thoughts on “Oat Flour Biscuits”

  • Hey Chelsea, I noticed you’re not strictly doing the fast tract diet anymore? Are you able to tolerate more wholegrains now?

    • Hi Imogen, thank you for asking! I am able to tolerate more. I still largely try to stick to the fast tract, but I veer a bit more than I could in the beginning!

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