Organic Oat Flour Drop Biscuits
Organic Oat Flour Drop Biscuits
Prep Time: 10 mins- Cook Time: 15 mins
- Total Time: 25 minutes
Yield: 10
Prep Time:
Yield:
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Pin RecipeDescription
I made some strawberry jam the other day. I really wanted a biscuit to put my jam on so I created this delicious drop biscuit. Enjoy!
Ingredients
- 1 cup organic oat flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup whole milk, or homemade coconut milk
- 2 tbsp grass fed butter
- 1 egg
Instructions
- Mix all dry ingredients together.
- Cut butter with a fork or pastry cutter into flour.
- Add wet ingredients to dry ingredients and mix well.
- Line a cookie sheet with parchment paper (greased with coconut oil).
- Drop a heaping tablespoon onto a pan.
- Bake at 425 degrees for 12-15 minutes.
Notes
All ingredients in this recipe are organic.
Nutrition
- Serving Size: 2 biscuits
- Calories: 138.3
- Fat: 7.3
- Carbohydrates: 14
- Protein: 4.2
Delicious! My first bread after 3 weeks of no gluten, no sugar, corn and dairy. Baked for 15 minutes and made 5 biscuits instead of 10. Made them with butter but garnished with ghee and fruit only strawberry jam. OMG!! So happy they out so wonderfully. They were light and delicious. More crumbly than normal biscuit but it didn’t matter. Great recipe. A million thanks!
One more thing… I used almond milk .
@Rozzieree I am so glad you enjoyed them! 🙂
Made this recipe this morning. I was very disappointed. The structure of the biscuit was awesome, but the after taste from what I suspect is the baking soda made them inedible. A huge disappointed on Christmas morning ….
OOPs… I may have to try these again and put my glasses on before I start. Just realized, I used baking soda not baking powder… My apologies… 🙁
I might have had a crack at this recette, except for the fact that measurements are in “cups”. What’s wrong with grams and litres. They are a standard which cannot be mistaken and is a constant.
@Peter Hill Here in the States, we usually use measurements in “cups”…there are plenty of converters out there that can quickly adapt the recipe to your liking. Here is one for you… http://southernfood.about.com/library/info/blconv.htm
I just made these and they taste delicious! I have one question though, mine came out really flat, any ideas why?
@Meghan327 add a little more oat flour and that should fix your problem. Glad you enjoyed them!
Mine came out flat as well, had a feeling they would because the batter was a bit runny. Next time will add more flour, and in the meantime… oat pancakes! Still wonderful, especially since I have been craving bread for a week.
try adding 1Tbsp of mayo to your wet ingredients. I tried it after reading the flat result comments. They turned out delicious!!! i also used almond milk!
★★★★★
Made this recipe. Added some honey, vanilla, and cinnamon. Good taste, but didn’t rise well. Thoughts?
@Kelly drop biscuits usually don’t rise as high, you can try adding a bit more flour, that should help.
Cinnamon stops things from rising. That’s eh incoming pancakes are on the flatter side.
I made these for my boy friend he’s completely gluten free and has not had a decent piece of bread in three years. These came out so beautiful and fluffy I ate one and was impressed. I followed the recipe but added about a tsp of xanthiam gum ( because any time you try to make any gluten free bread sometimes it stays together and sometimes not.) before I dropped the biscuits I too noticed the batter was a bit flat so I added about 2 tsp of flour to the batter and they turned out great.
Hi Kelly,
I have nephews that have severe allergies to almost every possible allergen, so question is what can be used in place of whole milk besides coconut milk? Can we use soy? Also, in place of the egg, do you think the ‘chia’ egg would be best? I am making them for myself right now with the regular ingredients but this would be wonderful for my nephews if I can replace some ingredients. Thanks!
Hi! Would adding sweet potato to biscuit change the dynamic that much? Trying to think of a Thanksgiving meal option to bring that is healthy and holiday-ish. Thanks! : )
That might be a fun recipe to experiment with. If you do add them, I would shred the sweet potato pretty finely. Let us know how it turns out!
Monica, Just saw your comment. I used 1T Flaxmeal mixed with 3T water for egg. I also used Rice Nog instead of Milk. I also added a little more flour because batter was runny. But, they turned out good 🙂
I made these exactly as described with a bit of extra flour as suggested and they are fantastic. Thank you so much for sharing this recipe.
★★★★★
I love this recipe. Newly gluten free and was looking for a bread type recipe. Easy to make and delicious. I did have to add almost 1/2 cup more flour to make the batter a biscuit consistency.
My fault that time. I added too much milk.
I have been happily gluten free for a few years, and tried making these for the first time when I was visiting family who did not have any gluten free flour stocked ( they eat wheat) … this was just the recipe I was looking for, as they did have oats. I used whole milk yogurt instead of the milk, which gave them a bit more protein and may have helped keep them from flattening out. They were everything I hope for in a biscuit: moist, tender, hearty, satisfying, and disappeared quickly. I really appreciate simple gluten free recipes like this which do not require a lot of special ingredients requiring that I go shopping!! Thank you for creating and sharing it. I am going to try making it with some savory additions, like herbs or pecans , or maybe cheese and turkey bacon.
★★★★
Sounds delicious! I will have to try your variations. Thanks for sharing!
Does anyone have tips on baking these in the High Desert? In 4 years, I can’t seem to bake a decent type of bread. Flat and crumbly but I’m not blaming the recipe, just the climate. Thanks!
★★★★
Hi Lee,
I live in Helena, MT 4,300ft.
I’ve made these before & they turned out fine, but a little crumbly. Not falling apart tho.
I actually made these vegan & heated up the non dairy milk.
I’ve read elsewhere to always use warm ingredients for gluten free baking.
Hope this helps!
Hey I was just wondering if I could use my bag of organic whole oats to make this reciepe? What do you think?
That’s what I use. I just put the oats in the blender 😉
I have made these a few times and they are great! My son has a long list of food allergies so it’s a challenge to find alternatives that we all like. These are a great option.
★★★★★
I was looking for a super quick, gluten free bread, and these fit the bill perfectly. Everyone liked them! I even subbed about a fourth of the oat flour for buckwheat flour, and ghee in place of regular butter. I also added about half the coconut milk. Usually I try to soak grains before using, but this was a great compromise for a busy night with a dinner guest. 🙂 Thanks for sharing!
Happy you enjoyed them Hannah, and I will have to try your version! 🙂
I’ve made these delicious biscuit several times and would like to know if the dough can be refrigerated overnight and baked the following morning? Also, do the baked biscuits freeze/reheat well?
Thank you for this easy and healthy recipe!
I’m not sure how the dough would hold up overnight, I have not tested that. I would assume it would be best to make right away. As for reheating and freezing, you can do both well with this recipe.
I just got done making these. Oh my goodness, they are wonderful!
Glad you are enjoying them April!
Just made recipe, taste great – they are a little small, so I think next time I will just double recipe. Just had one with a dab of honey-really good.
Are you able to sub buttermilk for coconut milk?
Yep, buttermilk will work out just fine.
These were really great! I made a couple, slight variations. I upped the butter by 1/2 T and added a t of sugar. Reading the comments I used a slightly heaping cup of oat flour. I was surprised at how much these biscuits tasted like Bisquick (which I have missed) despite having no buttermilk in them. They’re crumbly, which could be solved with gum or egg, but I decided I was fine with the crumbles, choosing flavor over the ease of picking up the biscuit itself. I also lowered the temp to 400 degrees. These biscuits weren’t in the least bit dry and tasted so much like the ones I used to eat. Actually, better, if I’m honest. You made a GF recipe better than the gluten variety. 👌
Love your variations, thanks for sharing Lorraine.
Surprisingly delicious, with a true biscuit texture! I used store-bought coconut milk, and put it in the blender. Instead of butter, I used 4-1\2 teaspoons of extra virgin olive oil. Thanks for posting this delectable recipe!
★★★★★
Mine are cooling at this moment!
I am trying to reduce carbs, so gluten-free and organic are not what I’m after. I used 1 1/2 cups of oat flour, added 1 tsp of vital wheat gluten (hoping to ‘get a rise out of them’), and used shortening and buttermilk (instead of butter and whole milk). I dropped six large biscuits and baked longer than 15 minutes to get a nice ‘brown’ on them. Now the result …
So … since I’m not used to eating gluten free, they aren’t as delicious as everyone touts … but that’s relative. If I had to eat gluten-free all the time, I would probably think they were superb. Next time I would definitely add a little sugar, eliminate the vwg (since there was no ‘rise’ anyway) and use butter instead of butter-flavored Crisco.
I’m also going to experiment with spelt flour biscuits, but am happy to have found this recipe!
★★★★