Fluffy Oat Flour Drop Biscuits (No Flour, Gluten-Free)

Name: Fluffy Oat Flour Drop Biscuits (No Flour, Gluten-Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups oat flour (same as 2 cups rolled oats bended into flour); 1 tablespoon psyllium husk powder (see recipe notes for substitution); 1 tablespoon baking powder; ½ teaspoon salt; 3 tablespoons cold butter (chopped); 1 large egg; ½ cup plain yogurt (see recipe notes for dairy-free); 3 tablespoons oil (any preferred oil); 2 tablespoons honey or pure maple syrup

6 steps

Prep:5minCook:15min

Enjoy tender, fluffy oat flour biscuits requiring only minutes of prep and simple, affordable gluten-free ingredients! These well-tested, homemade drop biscuits require no flour, only oatmeal, and use a simple trick to avoid crumbly, dry results. Yields 7 servings and includes an easy dairy-free adaptation as well.

Updated at: Tue, 19 Nov 2024 17:27:08 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories263 kcal (13%)

Total Fat14.7 g (21%)

Carbs28 g (11%)

Sugars6 g (7%)

Protein5.9 g (12%)

Sodium399.7 mg (20%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

2 cupsoat flour

same as 2 cups rolled oats bended into flour

1 tablespoonpsyllium husk powder

see recipe notes for substitution

1 tablespoonbaking powder

½ teaspoonsalt

3 tablespoonsbutter

cold, chopped

1egg

large

½ cupplain yogurt

see recipe notes for dairy-free

3 tablespoonsoil

any preferred oil

2 tablespoonshoney

or pure maple syrup

Instructions

Step 1

Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl whisk together the oat flour, psyllium husk powder, baking powder, and salt. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small pieces remain and the butter is uniformly worked in.

Step 3

In a separate small bowl whisk together the egg, yogurt, oil, and honey or maple syrup. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Meanwhile, preheat the oven to 375ºF.

Step 4

Grease a ⅓ cup measuring cup and scoop a level amount of biscuit dough into it, pressing down slightly. Drop onto the prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.

Step 5

Bake for 15-16 minutes, rotating the pan halfway through. Tops will crack and bottoms will be lightly browned when done. Cool on a wire rack for 15 minutes before enjoying warm.

Step 6

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