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    Home » Recipes » Biscuits

    Oat Flour Biscuits (Dairy Free)

    Published: Mar 22, 2022 by Christine · This post may contain affiliate links · 6 Comments

    Jump to Recipe Jump to Video Print Recipe
    up close of a cut oat flour biscuits

    These homemade oat flour biscuits are a tasty alternative to traditional biscuits and are the perfect breakfast or snack! They are super tender and flaky and taste amazing topped with butter or jam.

    This easy recipe can be made from start to finish in just an hour with 7 simple ingredients. What’s great about this recipe is that it is both gluten and dairy free.

    biscuits topped with strawberry jelly

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Why this recipe is the best!

    Unlike this traditional biscuit recipe, these oat flour biscuits do not form a dough that has to be rolled and cut out before baking. These drop biscuits just simply have to be scooped onto a pan and put in the oven to bake. Besides being super easy, this recipe is also:

    • Simple to prep with just 7 ingredients (just like these breakfast sandwiches!)
    • Made in just one bowl
    • Gluten and dairy free
    • Easily stored in the freezer

    Pro tips for making the perfect oat biscuits

    If you’ve ever tried your hand at gluten free baking, you know it can be tricky to get the perfect outcome. But don't worry! The pro baking tips below are sure to help you make the perfect oat flour biscuits. And if you need more comprehensive info on gluten free baking, check out these baking tips.

    1. Use room temperature ingredients (except the butter)

    Make sure the flour, salt, baking powder, sugar, milk, and egg are at room temperature to ensure they mix together well. The butter should be cold so it can be cut into the flour mixture.

    2. Measure by weight

    Use a digital scale like this one to measure all of your ingredients. Measuring by weight is more accurate than measuring by cup and can greatly affect the outcome of your baked goods. This is an essential step in successful gluten free baking.

    3. Let the batter rest for 30 minutes

    Allowing the batter time to rest ensures the oats fully absorb the liquids, lending a light and fluffy texture to your biscuits.

    4. Make or buy gluten free oat flour

    Oat flour is a great option for gluten free baking because it is extremely versatile and provides a soft and fluffy texture to baked goods. You can make your own oat flour by grinding rolled, gluten free oats in a food processor for 5-6 minutes until they reach a fine flour consistency.

    If you prefer store-bought oat flour, I recommend using the Bob’s Red Mill brand of gluten free oat flour. Not all oats and oat flours are created equal, so be sure to choose those that are labeled “gluten free”.

    5. Helpful tools

    Here are some tools to make prepping these oat flour biscuits much easier (I'll link to some of the best ones for the money):

    • Digital scale
    • Medium mixing bowl
    • Whisk
    • Pastry blender
    • Spoon
    • Spatula
    • Parchment paper
    • Baking sheet
    overhead shot of oat flour biscuits

    How to make this recipe

    Ingredients & substitutions

    labeled ingredients on a countertop
    • Oat flour - I do not recommend substituting the oat flour in this recipe. If you are looking for an alternative, you can check out my Buttery Gluten Free Biscuits Recipe or my Almond Flour Biscuits.
    • Salt - There are no substitutions for salt in this recipe.
    • Baking powder - There are no substitutions for baking powder in this recipe.
    • Granulated sugar - For a sugar free option, Swerve granular sweetener is a great replacement in these biscuits.
    • Almond milk - This can be swapped for oat milk or coconut milk. Note that coconut milk may have a stronger flavor than oat or almond milk.
    • Vegan butter - The Earth's Balance brand was used in tis recipe. Regular butter or margarine also work well though.
    • Egg - If you need to substitute the egg, JUST egg is the best egg substitute to use. Check out other ways to substitute eggs in this guide!

    Making the batter

    steps to preparing biscuits

    Mixing up the biscuit batter can be done in just one bowl and only takes about 15 minutes. Start by whisking together the dry ingredients in a medium mixing bowl (step 1 above). Using a pastry blender, cut the chunks of cold butter into the flour mixture (step 2) until the texture becomes coarse and crumbly (step 3). Add the egg to the milk (step 4) and beat slightly before adding to the flour mixture (step 5). Stir the mixture together until the ingredients are fully combined (step 6). The batter will be the consistency of a thick pancake batter. Allow the batter to rest for 30 minutes before baking.

    Portioning and baking

    • biscuit batter on a cookie sheet
    • baked biscuits on a cookie sheet

    Once the batter has rested, portion six full spoonfuls of batter onto a lined baking sheet to make 6 biscuits. Using a spatula, form the scoops of batter into tall mounds, using a rubber spatula to smooth the tops.

    Bake the biscuits for 16-18 minutes at 425°F until the edges turn golden brown. Note that the tops of the biscuits will not turn brown. 

    Serve the biscuits warm with butter or jam.

    up close of a biscuit laying on a white plate

    FAQ's about this recipe

    What kind of oats should I use to make oat flour?

    Any type of gluten free rolled oats are great for homemade oat flour.

    Why does the batter need to rest before baking?

    Allowing the batter to rest contributes to a lighter and fluffier biscuit and keeps them from being too dense. During the resting period, the flour becomes hydrated by the liquids and they are able to fully come together.

    How do drop biscuits differ from traditional biscuits?

    Drop biscuits contain more liquid than traditional biscuits resulting in a thinner, batter-like dough that cannot be kneaded or rolled. Spoonfuls of batter are simply dropped onto a baking sheet rather than being rolled and cut.

    Other biscuit recipes you may like!

    • Gluten Free Apple Cobbler: Dairy and Egg Free
    • Millet Biscuits (Gluten Free, Dairy Free)
    • Buckwheat Biscuits
    • Quick Gluten Free Chocolate Biscuits
    up close of a biscuit laying on a white plate

    Oat Flour Biscuits {Dairy Free}

    Super easy and delicious oat flour biscuits are the tasty alternative to traditional biscuits - and this version is dairy free too!
    5 from 6 votes
    Print Pin Rate
    Course: bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 16 minutes
    Rest time: 30 minutes
    Total Time: 1 hour 1 minute
    Servings: 6 biscuits
    Calories: 143kcal
    Author: Christine

    Ingredients

    • 140 grams oat flour about 1 ¼ cup, finely ground
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • 1 Tablespoon granulated sugar
    • ⅓ cup almond milk
    • 2 Tablespoons vegan butter cold
    • 1 egg

    Instructions

    • In a medium bowl, combine the oat flour, salt, baking powder and sugar. Whisk until fully combined.
    • Cut the butter into smaller chunks and using a pastry blender, cut the butter into the flour mix. The mixture should resemble coarse crumbs.
    • Add the egg to the milk and beat slightly. Add to the flour mixture.
    • With a spoon, stir until the mixture comes together. The batter will resemble thick pancake batter.
    • Set the batter aside to rest for 30 minutes.
    • Preheat the oven to 425 F. Place parchment on a baking sheet.
    • Portion one full spoonful of batter into 6 biscuits. Use the back of a spatula to form them into a tall mound and smooth the tops.
    • Bake for 16-18 minutes or until the edges are golden brown (these biscuits will not get brown tops).
    • Serve warm with butter or jelly.

    Video

    Notes

    • You can easily make oat flour by processing gluten free oats for 5-6 minutes on high in a food processor.
    • Unlike other gluten free recipes, the butter should be cold for cutting it into the flour.
    • These are drop biscuits so the batter will not be dough, it will be more like thick pancake batter.
    • The biscuits are best served the same day. Freeze them for longer storage.
     

    Nutrition

    Calories: 143kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 258mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Calcium: 92mg | Iron: 1mg
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    Comments

    1. June

      March 23, 2022 at 7:51 am

      What can I sub for almond milk?

      Reply
      • Christine

        March 23, 2022 at 1:15 pm

        Hi June,

        Coconut, oat or even dairy milk will work nicely.

        Christine

        Reply
    2. Alaina

      October 22, 2022 at 12:43 pm

      What could be substituted for vegan butter? Possibly coconut oil?

      Reply
      • Christine

        October 24, 2022 at 3:00 pm

        Hi Alaina,

        Yes, coconut oil should work great - just make sure it's solid, not melted or soft.

        Christine

        Reply
    3. GDGundy

      November 06, 2022 at 9:03 pm

      5 stars
      Hi Christine,
      Wonderfully tasty. The "nuttiness" of the oat flour makes these really really good.
      Any thoughts on how to get them to bind a little better? Although they stayed together quite well while baking, in the hand while being consumed, they had a tendency to fall apart.
      I used oat milk as the wetting agent. Perhaps that might be the problem?

      Reply
      • Christine

        November 07, 2022 at 8:44 pm

        Hi!

        So it could be, but it's likely the flour - did you make or buy the flour? I've found making oat flour can vary greatly, even 30 seconds of processing time makes a difference.

        If you used storebought oat flour, it might need a little longer rest time. To give the flour a little more time to hydrate.

        Let me know how that works.

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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