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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 26 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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Comments

  1. Lee says

    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!

    ★★★★

  2. Eva says

    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!

  3. Yvonne says

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

  4. Traci D. says

    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.

    ★★★★★

  5. Hannah says

    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!

  6. M.R. Hampton says

    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!

    • Halle Cottis says

      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.

  8. Kim says

    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.

  10. Lorraine Duffield says

    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. ?

  11. Yaakova says

    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!

    ★★★★★

  12. Kathe St-Amour says

    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!

    ★★★★

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