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Breads / Muffins Recipes

Organic Oat Flour Drop Biscuits Recipe

Organic Oat Flour Drop Biscuits

Organic Oat Flour Drop Biscuits

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Organic Oat Flour Drop Biscuits


★★★★★ 4.4 from 19 reviews
  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Category: side dish
  • Method: baking
  • Cuisine: american
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Description

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

  1. Mix all dry ingredients together.
  2. Cut butter with a fork or pastry cutter into flour.
  3. Add wet ingredients to dry ingredients and mix well.
  4. Line a cookie sheet with parchment paper (greased with coconut oil).
  5. Drop a heaping tablespoon onto a pan.
  6. 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

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64 Comments

Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

« Organic Strawberry Jam Recipe
Organic Roasted Radish and Greens Vinaigrette Recipe »

Comments

  1. Rozzieree says

    December 25, 2012 at 4:17 pm

    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!

    Reply
    • Rozzieree says

      December 25, 2012 at 4:27 pm

      One more thing… I used almond milk .

      Reply
      • hallecottis says

        December 25, 2012 at 5:01 pm

        @Rozzieree I am so glad you enjoyed them! 🙂

        Reply
    • Cathie says

      December 25, 2016 at 7:54 am

      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 ….

      Reply
      • Cathie says

        December 25, 2016 at 9:50 am

        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… 🙁

        Reply
    • IJ says

      April 8, 2020 at 1:17 pm

      I added a little honey to the mix. My family loved them! Mine were flat so next time I know to make sure each spoonful is round ed. I drizzled more honey over them and had them with coffee. Delicious!

      ★★★★★

      Reply
  2. Peter Hill says

    December 29, 2012 at 1:46 pm

    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.

    Reply
    • hallecottis says

      December 29, 2012 at 1:53 pm

      @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

      Reply
      • Chris says

        February 4, 2021 at 10:29 am

        I’m in Canada and I still don’t like metric for baking. Lol
        I see you mentioned the baking powder…. they were a bit salty for me, but yummy with vegan butter and jam.

        ★★★★★

        Reply
  3. Meghan327 says

    January 1, 2013 at 5:45 pm

    I just made these and they taste delicious!  I have one question though, mine came out really flat, any ideas why?

    Reply
    • hallecottis says

      January 1, 2013 at 6:17 pm

      @Meghan327 add a little more oat flour and that should fix your problem.  Glad you enjoyed them!

      Reply
  4. HB says

    March 11, 2013 at 8:13 am

    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.

    Reply
    • Terri says

      December 11, 2016 at 4:56 pm

      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!

      ★★★★★

      Reply
  5. Kelly says

    May 29, 2013 at 12:56 pm

    Made this recipe. Added some honey, vanilla, and cinnamon. Good taste, but didn’t rise well. Thoughts?

    Reply
    • hallecottis says

      May 29, 2013 at 2:10 pm

      @Kelly drop biscuits usually don’t rise as high, you can try adding a bit more flour, that should help.

      Reply
    • Jessica says

      November 2, 2016 at 11:39 am

      Cinnamon stops things from rising. That’s eh incoming pancakes are on the flatter side.

      Reply
  6. JessesgirlRosie says

    September 15, 2013 at 7:03 am

    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.

    Reply
  7. Monica says

    March 9, 2014 at 9:24 pm

    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!

    Reply
  8. Michelle says

    November 12, 2014 at 8:43 am

    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! : )

    Reply
    • Halle Cottis says

      November 14, 2014 at 9:25 am

      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!

      Reply
  9. Eva says

    December 15, 2014 at 4:32 pm

    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 🙂

    Reply
  10. Lynn says

    January 14, 2016 at 11:40 am

    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.

    ★★★★★

    Reply
  11. Mellie says

    February 27, 2016 at 8:29 am

    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.

    Reply
    • Mellie says

      March 6, 2016 at 1:30 pm

      My fault that time. I added too much milk.

      Reply
  12. Miyo says

    March 15, 2016 at 10:32 am

    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.

    ★★★★

    Reply
    • Halle Cottis says

      March 15, 2016 at 2:53 pm

      Sounds delicious! I will have to try your variations. Thanks for sharing!

      Reply
  13. Lee says

    March 24, 2016 at 12:16 pm

    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!

    ★★★★

    Reply
  14. Eva says

    April 1, 2016 at 11:15 am

    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!

    Reply
  15. Yvonne says

    August 28, 2016 at 1:51 pm

    Hey I was just wondering if I could use my bag of organic whole oats to make this reciepe? What do you think?

    Reply
    • Eva Vincent says

      August 28, 2016 at 5:04 pm

      That’s what I use. I just put the oats in the blender 😉

      Reply
  16. Traci D. says

    September 5, 2016 at 5:53 pm

    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.

    ★★★★★

    Reply
  17. Hannah says

    September 19, 2016 at 8:28 pm

    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!

    Reply
    • Halle Cottis says

      September 21, 2016 at 8:48 am

      Happy you enjoyed them Hannah, and I will have to try your version! 🙂

      Reply
  18. M.R. Hampton says

    October 12, 2016 at 9:53 am

    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!

    Reply
    • Halle Cottis says

      October 18, 2016 at 6:10 pm

      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.

      Reply
  19. April says

    May 26, 2017 at 6:12 pm

    I just got done making these. Oh my goodness, they are wonderful!

    Reply
    • Halle Cottis says

      May 30, 2017 at 7:09 am

      Glad you are enjoying them April!

      Reply
  20. Kim says

    November 11, 2017 at 12:49 pm

    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.

    Reply
  21. Wendy Houghton says

    December 6, 2017 at 10:07 am

    Are you able to sub buttermilk for coconut milk?

    Reply
    • Halle Cottis says

      December 10, 2017 at 6:31 pm

      Yep, buttermilk will work out just fine.

      Reply
  22. Lorraine Duffield says

    January 29, 2018 at 11:27 am

    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. ?

    Reply
    • Halle Cottis says

      January 30, 2018 at 8:32 am

      Love your variations, thanks for sharing Lorraine.

      Reply
  23. Yaakova says

    April 18, 2018 at 8:31 pm

    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!

    ★★★★★

    Reply
  24. Kathe St-Amour says

    May 2, 2018 at 5:04 pm

    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!

    ★★★★

    Reply
  25. Asher says

    July 11, 2018 at 5:57 pm

    Loved it! I recently did a gut biome test and the results recommend minimizing all flours except oat flour. I was excited to find a baked good that fits my diet. I used light coconut milk, a tbs of arrowroot starch and no butter. I substituted butter with coconut oil. I also added 1/4 cup protein powder to fill me up a bit more.
    Thanks again! Yum!

    Reply
  26. Yaya says

    September 25, 2018 at 9:33 am

    So happy I found this recipe! I ended up tweaking it a little bit but they still came out fluffy. I substituted the milk for unsweetened almond milk, 1 tblsp of each butter/coconut oil and 1 tablespoon of maple syrup. It was quick and simple to make, 5 nice size biscuits and it did not taste like cardboard. Thank you!

    ★★★★★

    Reply
  27. Mary says

    December 15, 2018 at 1:47 pm

    Thanks for this recipe. I added the mayo and cornstarch and they came out perfect. My only issue is that they were very salty. I used the amount in the recipe and unsalted butter not sure what happened but will try again.

    ★★★★

    Reply
  28. Marilyn says

    December 29, 2018 at 4:06 pm

    I used buttermilk, (they were delicious!) but would add a 2-3 teaspoons of sugar next time to approximate the delicious GW Fins biscuits in New Orleans, just to make them a bit more special.

    ★★★★★

    Reply
  29. Sarah says

    February 9, 2019 at 2:18 pm

    Great biscuits even if you aren’t gluten free. They are fast and easy to make. No rolling required like regular biscuits. I’m only giving the recipe 3 stars though because the recipe doesn’t say to let your batter rest for at least 10 minutes before you bake them. It makes all the difference in the world!!! The first time I made them my family asked if the were sausage patties they were so flat, the next time I tried them I mixed all my ingredients together and then let my batter sit 10-20 min. before baking them. The oats absorb a lot of the liquid and the batter is much thicker. They came out of the oven beautifully fluffy.

    Reply
    • Ahmed J Nicklaw says

      January 7, 2020 at 8:28 pm

      This is gluten free so I don’t know what you’re talking about.

      Reply
      • Ben says

        April 16, 2020 at 6:11 pm

        She means that even if you can tolerate gluten, you might want to make these anyway, inferring that they can compete with wheat biscuits. Hope that helps.

        Reply
  30. Nicole says

    April 5, 2019 at 5:11 pm

    I’m a little confused on the parchment paper and the tray. You grease the paper with coconut oil? If so, would spray work?

    Reply
  31. Christie says

    April 8, 2019 at 4:08 pm

    Due to Thyroid issues I need to be Gluten and Dairy free, so this recipe was a great find.
    Made the.for the first time a few weeks ago. My husband and friend both loved them.
    Currently baking some more as I write this.
    As some of the others did, I made less but larger biscuits. Used rice milk instead of coconut and also added about a tablespoon of raw sugar.
    Love them. Thanks!

    ★★★★

    Reply
  32. Leanne says

    July 22, 2019 at 4:15 pm

    These turned out amazing with my homemade strawberry jam as well!
    I used almond milk and substituted the egg for a flax egg (to make it vegan), turned out great!

    ★★★★★

    Reply
    • Annie says

      December 29, 2020 at 4:01 pm

      Thanks for posting that. I wasn’t sure about using almond milk and a flax egg, but now I’ll go ahead and give it a try!

      Reply
  33. Don says

    November 17, 2019 at 8:02 pm

    Sorry. The most disgusting “bisquit” I have ever had. No. Not worth adjusting to try and fix. Mo flavor, terrible texture. Yuck.

    ★

    Reply
  34. Ahmed J Nicklaw says

    January 7, 2020 at 8:26 pm

    Way too salty & not the right consistency or size for biscuits.

    ★★

    Reply
  35. Margaret Garner says

    March 26, 2020 at 8:50 pm

    So I tried this for the first time. Baked them two different ways after reading about the flatness when they bake. I used parchment cupcake liners and greased them with coconut oil and baked some in the cupcake pan and some on parchment on a baking sheet. Was very pleased with the way they baked in the cupcake pan! Nicely raised with a rounded top and cracked look. The ones on pan were flat as everyone else experienced. Will be making them as “muffins” from now on! Only added a little bit more oat flour as you suggested. But will only use a cup next time and let batter sit so oats will soak in wet ingredients.

    Reply
  36. Talia Kaufman-Sand says

    April 19, 2020 at 4:42 pm

    Looks great! Is this moist enough for a ten month old? Any advice on making it moist enough?

    Reply
  37. Bi says

    June 14, 2020 at 10:04 am

    WOW these are realllyyyyy good! Even my gluten eating husband thought they were amazing and asked for more 🙂
    Few changes: I used refined coconut oil & 1/4 almond milk rather than the 1/3 the recipe calls for. I let the batter sit for 20 minutes after mixing (I wouldn’t skip this step), used a muffin tin to prevent spreading — 2 tbsp of batter each to make 5 biscuits.

    SO GOOD!!!! Thank you ❤️

    ★★★★★

    Reply
  38. Nancy says

    August 31, 2020 at 12:21 pm

    OMG I haven’t been so pleased with an oatmeal flour recipe yet. I had to add another half a cup of the flour to get the right consistency because I knew it was too wet And I also added honey like someone else had suggested. I will be making these on a regular basis. Thanks so much for a great recipe.

    Reply
  39. Lynn says

    November 30, 2020 at 2:52 pm

    Has anyone tried using this recipe for a biscuit topping on a pot pie?

    Reply
  40. Juleene says

    December 10, 2020 at 9:34 pm

    I was surprised at how good these were. They baked well and were simple to make. I will definitely be making this recipe again and again!

    ★★★★★

    Reply
  41. Danatravels says

    January 18, 2021 at 7:21 am

    I have been eating an oat breakfast for awhile now to help lower my cholesterol. I want biscuits! I found your recipe and have made it exactly in the beginning and let it evolve over time. I use 1/4 t salt as I use 2 T melted butter. I’ve used buttermilk because I love it. I’ve added 1/4t xanthan gum, 2 T powdered milk, a pinch of soda, and more buttermilk until it looks smoother. I use my toaster oven at a lower temperature to help the inside get done. It is still a little crumbly but has great flavor. I have not tried the let the dough sit awhile technique but I’m sure I will some day. The recipe makes six drop biscuits and I call that 3 servings. Thanks so much for the original recipe. It gave me hope to be able cook with oat flour.

    ★★★★★

    Reply

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I'm Halle: food lover, modernized hippy, blogger, and a mama trying to solve all problems naturally.  I love photography, especially shooting images of food!  My goal is to make you drool and inspire you to want all things healthy!  ❤Learn More →

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