Oat Flour Biscuits
When you need a biscuit that doesn’t weigh you down, this is the recipe for you!
Biscuits are fluffy, delicious, and perfect to use for breakfast sandwiches, on top of chicken pot pie, or just with some butter and jam!
However, using all purpose white flour, while perfect for biscuits, isn’t always an option for all people; especially if you need a gluten free option.
Lately I have been playing around with different types of flours like cassava flour, spelt flour, and oat flour.
I had read over and over that oat flour creates a fluffy baked good, and the time was now to try it out!
The result of these biscuits were slightly nutty, fluffy, and soft. Crumbly, but not in a bad way – more like crumbly in a way that when the egg yolk breaks in your breakfast sandwich, you have the perfect mechanism for soaking the yolk up. IYKYK.
So why oat flour?
- Higher in fiber than AP white flour
- Decent protein
- Gluten free for those who need a GF option
For oat flour, just know it is not a cup:cup ration to AP flour; oat flour is lighter and less dense so you’ll need more of it- make sure to weigh oat flour for the best results.
Makes about 9 biscuits.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
- about 2 1/4 cups oat flour- it is 281-283 grams of oat flour. For best results, make sure to weigh the flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1/3 c Greek yogurt
- 3/4 c buttermilk (or 1 tbsp lemon juice or vinegar + fill milk up to 3/4c line on liquid measuring cup)
- Flaked sea salt
Preheat oven to 425 degrees. Whisk together the flour, baking powder, salt, and sugar. In another bowl, stir the greek yogurt and buttermilk. Add the wet ingredients to the dry and stir until just combined.
Line a baking sheet with parchment paper and place large cookie scoop sized balls on the parchment paper. Sprinkle flaked sea salt on each biscuit.
Bake for 10-12 minutes until golden brown.
Makes 9 biscuits.