Oat Flour Biscuits (Dairy Free)

Name: Oat Flour Biscuits {Dairy Free}
Prep time: 15 min
Cook time: 16 min
Total time: 61 min
Ingredients: 140 grams oat flour (about 1 1/4 cup, finely ground); 1/2 teaspoon salt; 2 teaspoons baking powder; 1 Tablespoon granulated sugar; 1/3 cup almond milk; 2 Tablespoons vegan butter (cold); 1 egg

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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.

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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):

How to make this recipe

Ingredients & substitutions

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

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

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.

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