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

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. Though, I have been avoiding them for years. Sadly, gluten and 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. Safe for Daily Use

📋 Recipe

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Yield: 7-8 biscuits

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
  2. In a mixing bowl, combine oat flour, baking powder, salt, and baking soda
  3. In a separate bowl, whisk together egg, egg white, plant-based yogurt, plant milk, melted plant-based butter, and honey
  4. Fold the wet ingredients into the dry ingredients, just until combined
  5. Using a cookie scoop or spoon, drop biscuit dough onto a parchment-lined baking sheet
  6. Gently press down on tops of biscuits to flatten them slightly
  7. Bake for 15 minutes, until centers are springy to the touch and bottoms are golden brown

Notes

  • Each jumbo biscuit has less than 5 grams of fat
  • Perfect for those following a GERD-friendly diet
  • If not restricting dairy, you can substitute regular yogurt, milk, and butter

Storage

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.