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–+ servings
white plate of oat flour biscuits spread with raspberry jam.
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5 from 2 votes

Oat Flour Biscuits

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 — you’re going to love them.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast, brunch, Side Dish
Cuisine: british, english
Diet: Gluten Free, Vegetarian
Servings: 12
Calories: 182kcal
Author: Courtney Paige

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
  • ⅔ tsp salt
  • ½ cup cold butter 1 stick
  • 2 tsp honey
  • 2 tbsp liquid egg whites
  • ½ 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.
    oat flour in white bowl.
  • 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.
    butter stick being grated into bowl of oat flour biscuits 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.
    oat flour biscuit dough in white mixing bowl.
  • 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.
    12 raw oat flour biscuits on parchment lined baking sheet.
  • 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!

Notes

Your butter MUST be cold and your baking powder MUST be fresh to achieve the proper biscuit texture.
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, up to 5 days in the fridge, or freeze for up to 3 months.

Nutrition

Serving: 1biscuit | Calories: 182kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 446mg | Potassium: 15mg | Fiber: 3g | Sugar: 1g