Printable Oat Flour Biscuits Recipe Card
Super easy and delicious oat flour biscuits are the tasty alternative to traditional biscuits and this version is dairy-free too!
Servings: 6 biscuits
Calories: 143kcal
Ingredients
- 1¼ cup oat flour ,finely ground
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 Tablespoon granulated sugar
- ⅓ cup almond milk
- 2 Tablespoons vegan butter cold
- 1 large egg
Instructions
- In a medium bowl, whisk together oat flour, salt, baking powder, and sugar.
- Cut cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs.
- In a separate step, mix the egg with the almond milk, then add it to the dry ingredients.
- Stir until combined. The batter should resemble thick pancake batter.
- Let the batter rest for 30 minutes.
- Preheat the oven to 425 F. Place parchment paper 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.
Notes
Doneness Cues
- Edges turn golden brown.
- Tops stay light.
- Center feels set, not wet.
Notes (Mistakes & Tips)
- Use cold butter to prevent dense biscuits.
- Batter should not be dough. It should stay soft and scoopable.
- Resting the batter improves texture and prevents density.
- Measure oat flour accurately to avoid dryness.
Storage
- Best served fresh.
- Store at room temperature for 1–2 days.
- Freeze for longer storage and reheat before serving.
Nutrition (Per Biscuit – Approx.)
- Calories: 143 kcal
- Carbohydrates: ~18g
- Protein: ~4g
- Fat: ~6g
- Fiber: ~2g
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
