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.
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.
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
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!
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!
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!
Preheat oven to 375°F. In a mixing bowl, combine oat flour, baking powder, salt, and baking soda.
In a separate mixing bowl, whisk together egg, egg white, yogurt, milk, melted butter, and honey.
Fold the wet ingredients into the dry ingredients until all is combined into a thick batter / wet dough.
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.
Bake for 15 minutes, just until the centers of the biscuits are springy to the touch and the bottoms are golden brown.