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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. Bi says

    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 ❤️

    ★★★★★

  2. Nancy says

    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.

  4. Juleene says

    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!

    ★★★★★

  5. Danatravels says

    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.

    ★★★★★

  6. Lauren Rathje-Horn says

    There’s a lot of gluten free folk here but it makes me sad that the gluten eaters aren’t all using oat flour.
    Being a carboholic I’m always looking for healthier starches and ways to dilute recipes with veggies, fruit and meat. My poison is noodles and rice but my grandmother is the bread eater of the family. When I found out how healthy oats are I’ve been experimenting with them ever since. I add oatmeal to my rice and then eat it with cheese and peas and such.

    When I discovered this recipe I was absolutely ecstatic. Obsessed before I’d even tried it. I’ve only made the recipe twice. First time I doubled the recipe and this time I tripled it making 14 biscuits. I added shredded carrot this time and it’s exquisite. These are much better than Bisquick biscuits which I find to be too fluffy.

    ★★★★★

  7. AB says

    Oh my goodness! I didn’t know what to expect but this is delicious! I was recently told not to take wheat and I miss biscuits and breads so I tried your recipe when I found it. The only tweak I made was I had cottage cheese in the fridge so I blended two spoonfuls with my milk before measuring out the third of a cup for use. My milk was 2%.

    ★★★★★

  8. Paulette M says

    Oh my goodness. I can’t wait to try this recipe!! I’ve just read most of the comments and have gained a wealth of knowledge and experience from those who have worked with oat flour baking. I’ll let you know how mine turn out!!

  9. Carol Beebe says

    This worked well – and it is so nice to find this biscuit recipe for my husband which hits all the Low FODMAP requirements with these substitutions. I added raisins, substituted coconut oil for butter and used oat milk –

  10. Merry says

    The flavor was great but they were very dry and crumbly. They did not go flat like so many complained about; in fact, they were pretty fluffy but didn’t hold together at all.

    ★★★

  11. Brenda says

    Oh my goodness! I have been looking everywhere for a decent bread recipe made with only oats that’s quick and easy. This is it! It was incredible. So yummy. Good texture. I’ll be making this for my kids for breakfast sandwiches. I’m trying to keep us away from flour and sugar so this is super helpful!

    I just had like 5 small biscuits with cheese and turkey. Yummmm ?

    Bless you for sharing this. ❤️

    ★★★★★

  12. Frank says

    Delicious but crumbly. I’d use buttermilk next time. I ate 2 large ones and they did not spike my glucose level.

    ★★★★

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