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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

 


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.

Comments

  1. Asher says

    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!

  2. Yaya says

    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!

    ★★★★★

  3. Mary says

    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.

    ★★★★

  4. Marilyn says

    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.

    ★★★★★

  5. Sarah says

    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.

      • Ben says

        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.

  6. Nicole says

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

  7. Christie says

    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!

    ★★★★

  8. Leanne says

    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!

    ★★★★★

    • Annie says

      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!

  9. Don says

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

    ★

  11. Margaret Garner says

    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.

  12. Talia Kaufman-Sand says

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

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