Whether it’s with butter and jelly for breakfast, alongside a hearty bowl of stew, or with gravy smothered over top, these Oat Flour Biscuits are the perfect side dish to whatever main you’ve got going on. They’re perfectly fluffy, perfectly tender, perfectly flaky and take less than 30 minutes!
Easy Gluten-Free Biscuits
It’s hard not to love a warm biscuit right out of the oven. They’re tender and melt in your mouth as soon as you bite in.
These Oat Flour Biscuits are everything you love about a traditional biscuit without the gluten. They’re perfect with jam, butter, gravy, or soaking up your favorite stew. You’re really going to love them.
Why we love oat flour: it’s cheap, you can make it yourself, it’s full of fiber and additional nutrients, it’s gluten free, and it’s got a lovely, slightly earthy, and subtly sweet flavor. It works so well in this recipe to create a perfectly dense yet flaky biscuit.
And if you’re looking for another carb to soak up the remains of your favorite dish, also try this Pesto Focaccia or this Cheesy Monkey Bread, either of which I’m sure you’ll love, too! Or may also want to try this Sweet Raspberry Jam Focaccia.
Recipe Ingredients
- Oat Flour – Not all oat flours are created equal. Some are not certified gluten-free and some are not as fine in texture as others. I recommend using a high quality oat flour like Bob’s Red Mill or Gold.
- Honey – Honey will produce a slightly sweet biscuit. It provides more moisture and richness, too as compared to sugar alone. You can also substitute maple syrup.
- Butter – It MUST be cold. I’ve not tried a plant based butter, but I think it would work fine.
- Milk – Any milk will do. I used unsweetened vanilla almond milk, but regular milk or another dairy free milk is fine, too (use oat milk for a super oat-y recipe + nut-free version!).
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 375°F. In a large bowl, fold together oat flour, baking powder, and salt.
2. Use a cheese grater and grate all of the COLD butter into the mixing bowl with the flour mixture. Use a pastry cutter or a meat masher to cut the chunks of cold butter into the dry ingredients.
3. Once it looks combined, add the egg whites and honey to the batter. Pastry blend/meat mash the dough together.
4. Add ½ cup of the milk. The oat flour will absorb the milk rapidly. Continue using the pastry blender/meat masher to incorporate everything together. The biscuit batter should be perfectly combined – it should not be a too liquidy or too crumbly texture.
The dough should be one uniform ball once everything is mixed. If there are crumbs, add additional milk one tablespoon at a time until desired texture is reached.
5. Line a baking sheet with parchment paper. Spray a large cookie scoop with grease. Scoop 12 mounds of biscuit dough onto the prepared baking sheet. Then, use your hands to gently shape the edges of each biscuit and flatten slightly.
6. Bake the biscuits for 12 minutes (the tops will crack and the edges should be golden brown). Remove the pan from the oven and add melted butter to the tops of each one while they’re still warm. Serve with flaky salt, jam, fresh fruit, etc. and enjoy!
PRO TIPS
A few important tips for the best homemade biscuits:
- Do not over mix the batter
- The butter MUST be chilled. Room temperature butter will result in flat biscuits.
- I highly recommend using a cheese grater to create the cold butter pieces as opposed to incorporating cut butter cubes into the dough. It cuts down on preparation time and makes these biscuits incredibly easy to prepare!
- The baking powder must be fresh or it will affect the texture and rise of the biscuits.
Recipe FAQs
Biscuits are best served FRESH, but you can store your COOLED biscuits in an airtight container or zip top bag for 2 days on the counter or up to 5 days in the fridge. It is important to let the biscuits cool completely prior to storing so the steam does not get trapped in your storage container, which’ll result in soggy biscuits.
You can also freeze these biscuits in an airtight container or zip top bag for up to 3 months. I like to make a double batch with plans to freeze half.
You can make homemade oat flour by simply blending rolled oats in a high speed blender or food processor. If your blender is not super powerful, I recommend store bought oat flour for this recipe as you need it to be a super fine flour to achieve a proper texture of the biscuit.
These biscuits are multipurpose and for any meal of the day. For breakfast, serve these biscuits spread with jelly, or with fruit and greek yogurt (I love the blueberry biscuits!), as the bread for breakfast sandwiches, or as the base of your biscuits and gravy. For dinner, serve these biscuits with butter as an appetizer, alongside a hearty bowl of soup like this Chicken Tortellini Soup, stew, or chili (try this Dairy Free White Chicken Chili), with chicken or roast beef.
More Recipes You’ll Love
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Oat Flour Biscuits
Equipment
- Mixing Bowl
- cheese grater
- pastry blender or meat masher
- Measuring cups and spoons
- Baking sheet
- parchment paper
- Rubber Spatula
- Cookie scoop
Ingredients
- 2 ⅔ cup oat flour, I used Bob's Red Mill
- 2 tbsp baking powder
- 2/3 tsp salt
- 1/2 cup cold butter, 1 stick
- 2 tsp honey
- 2 tbsp liquid egg whites
- 1/2 cup + 2 tbsp milk, I used unsweetened vanilla almond milk
Serve with
- raspberry jam
- melted butter
- flaky sea salt
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, fold together oat flour, baking powder, and salt.
- Use a cheese grater and grate all of the COLD butter into the bowl. Use a pastry blender or a meat masher to cut the grated butter into the dry ingredients.
- Once it looks combined, add the egg whites and honey to the batter. Pastry blend/meat mash the dough together.
- Add ½ cup of the milk. The oat flour will absorb the milk rapidly. Continue using the pastry blender/meat masher to incorporate everything together.
- The biscuit batter should be perfectly combined – not too liquidy or crumbly. The dough should be one uniform ball once everything is mixed. If there are crumbs, add additional milk one tablespoon at a time until desired texture is reached.
- Line a baking sheet with parchment paper. Spray a cookie scooper with grease. Scoop 12 mounds of biscuit dough onto the cookie sheet. Then, use your hands to gently shape the edges of each biscuit and flatten slightly.
- Bake the biscuits for 12 minutes. Remove the pan from the oven and add melted butter to the tops of each one while they’re still warm.
- Serve with flaky salt, jam, fresh fruit, etc. and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Oat Flour Biscuits calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I let them cool completely, then serve with butter and schmear of jelly. delish!
I made little egg sandwiches with these biscuits and LOVED