I made some strawberry jam the other day. I really wanted a biscuit to put my jam on so I created this delicious drop biscuit. Enjoy!

Organic Oat Flour Drop Biscuits

organic oat flour

tsp salt

tsp baking powder

whole milk, or homemade coconut milk

tbsp grass fed butter

Cut butter with a fork or pastry cutter into flour.

Add wet ingredients to dry ingredients and mix well.

Line a cookie sheet with parchment paper (greased with coconut oil).

I added a little honey to the mix. My family loved them! Mine were flat so next time I know to make sure each spoonful is round ed. I drizzled more honey over them and had them with coffee. Delicious!

try adding 1Tbsp of mayo to your wet ingredients. I tried it after reading the flat result comments. They turned out delicious!!!  i also used almond milk!

I made these exactly as described with a bit of extra flour as suggested and they are fantastic. Thank you so much for sharing this recipe.

I have been happily gluten free for a few years, and tried making these for the first time when I was visiting family who did not have any gluten free flour stocked ( they eat wheat)  ... this  was just the recipe I was looking for, as they did have oats.  I used whole milk yogurt instead of the milk, which gave them a bit more protein and may have helped keep them from  flattening out.   They were everything I hope for in a biscuit: moist, tender,  hearty, satisfying, and disappeared quickly.  I really appreciate simple gluten free recipes like this which do not require a lot of special ingredients requiring that I go shopping!! Thank you for creating and sharing it.   I am going to try making it with some savory additions, like  herbs or  pecans , or maybe cheese and  turkey bacon.

Does anyone have tips on baking these in the High Desert?  In 4 years, I can't seem to bake a decent type of bread.  Flat and crumbly but I'm not blaming the recipe, just the climate.  Thanks!

I have made these a few times and they are great! My son has a long list of food allergies so it's a challenge to find alternatives that we all like. These are a great option.

Surprisingly delicious, with a true biscuit texture! I used store-bought coconut milk, and put it in the blender. Instead of butter, I used 4-1\2 teaspoons of extra virgin olive oil. Thanks for posting this delectable recipe!

Mine are cooling at this moment! 

I am trying to reduce carbs, so gluten-free and organic are not what I'm after. I used 1 1/2 cups of oat flour, added 1 tsp of vital wheat gluten (hoping to 'get a rise out of them'), and used shortening and buttermilk (instead of butter and whole milk).  I dropped six large biscuits and baked longer than 15 minutes to get a nice 'brown' on them. Now the result ...

So ... since I'm not used to eating gluten free, they aren't as delicious as everyone touts ... but that's relative.  If I had to eat gluten-free all the time, I would probably think they were superb.  Next time I would definitely add a little sugar, eliminate the vwg (since there was no 'rise' anyway) and use butter instead of butter-flavored Crisco.

I'm also going to experiment with spelt flour biscuits, but am happy to have found this recipe!

So happy I found this recipe!  I ended up tweaking it a little bit but they still came out fluffy.  I substituted the milk for unsweetened almond milk, 1 tblsp of each butter/coconut oil and 1 tablespoon of maple syrup.  It was quick and simple to make, 5 nice size biscuits and it did not taste like cardboard.  Thank you!

Thanks for this recipe.  I added the mayo and cornstarch and they came out perfect.  My only issue is that they were very salty.  I used the amount in the recipe and unsalted butter not sure what happened but will try again.

I used buttermilk, (they were delicious!)  but would add a 2-3 teaspoons of sugar next time to approximate the delicious GW Fins biscuits in New Orleans, just to make them a bit more special.

Due to Thyroid issues I need to be Gluten and Dairy free, so this recipe was a great find.
Made the.for the first time a few weeks ago. My husband and friend both loved them.
Currently baking some more as I write this. 
As some of the others did, I made less but larger biscuits. Used rice milk instead of coconut and also added about a tablespoon of raw sugar. 
Love them. Thanks!

These turned out amazing with my homemade strawberry jam as well!
I used almond milk and substituted the egg for a flax egg (to make it vegan), turned out great!

Sorry. The most disgusting "bisquit" I have ever had. No. Not worth adjusting to try and fix. Mo flavor, terrible texture. Yuck.

Way too salty &amp; not the right consistency or size for biscuits.

WOW these are realllyyyyy good!  Even my gluten eating husband thought they were amazing and asked for more :) 
Few changes:  I used refined coconut oil &amp; 1/4 almond milk rather than the 1/3 the recipe calls for.  I let the batter sit for 20 minutes after mixing (I wouldn’t skip this step),  used a muffin tin to prevent spreading — 2 tbsp of batter each to make 5 biscuits. 

SO GOOD!!!! Thank you ❤️

I was surprised at how good these were. They baked well and were simple to make. I will definitely be making this recipe again and again!

I have been eating an oat breakfast for awhile now to help lower my cholesterol. I want biscuits!  I found your recipe and have made it exactly in the beginning and let it evolve over time. I use 1/4 t salt as I use 2 T melted butter.  I’ve used buttermilk because I love it.  I’ve added 1/4t xanthan gum, 2 T powdered milk, a pinch of soda, and more buttermilk until it looks smoother.  I use my toaster oven at a lower temperature to help the inside get done.  It is still a little crumbly but has great flavor.  I have not tried the let the dough sit awhile technique but I’m sure I will some day.  The recipe makes six drop biscuits and I call that 3 servings.  Thanks so much for the original recipe.   It gave me hope to be able cook with oat flour.

organic oat flour drop biscuits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 10

Author : Halle Cottis

Ingredients

Instructions

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