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

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.

oat Flour biscuits Recipe

Whether you are looking for another way to enjoy gluten-free biscuits, or just love the slightly sweet, nutty, wholesome taste of 100% oats, these fluffy, homemade oatmeal flour biscuits have a little something for everyone!

If you are a novice baker, you will love the ease of a drop biscuit recipe. Simply mix together the dough and use a secret trick to avoid rolling or cutting. Using a greased measuring cup to scoop out even amounts of dough makes perfectly-portioned dough without the need for a biscuit cutter.

As an added bonus, many gluten-free oat flour recipes are even easier and more affordable to make than their traditional counterparts. If you have rolled oats and powerful blender on hand, you can make homemade oat flour in minutes and it saves you money!

This oat flour biscuits recipe uses a special gluten-free baking ingredient, psyllium husk powder, which enhances and binds the crumb. Since oat flour does not contain gluten, there is nothing to bind together the starches, but using psyllium mimics the texture of tender biscuits.

Adding psyllium to gluten-free baked goods gives elasticity to the dough and helps with binding by absorbing moisture. Since I typically strive to avoid buying or stocking extra ingredients, I tested the recipe with and without the psyllium to see if it’s absolutely necessary.

You won’t notice a difference in the taste, but oat biscuits made without psyllium will have a more crumbly structure and will be a little more difficult to slice, spread toppings on, and eat. However, using psyllium husk powder in gluten-free baking enhances the structure of many gluten-free bread recipes so it’s not just beneficial for this recipe.

Read on to discover more tricks for making the best, fluffy oat flour biscuits, including dairy-free modifications, easy baking tips perfected from testing the recipe a variety of ways, serving ideas, and the best way to store!

Ingredient Notes

• Oats – While all the ingredients in this recipe are naturally gluten-free, some with celiac or gluten sensitivities still cannot digest oatmeal. If oats are fine for you, be sure to use certified gluten-free rolled oats to make the oat flour or use GF oat flour.
• Psyllium Husk Powder – Although this is technically optional, it helps with binding so the biscuits stay together while enjoying. Some recipes made with oat flour, such as oat flour cookies and oat flour waffles don’t require it, but if the baked goods are sliced, it’s generally a good idea to add it.
• Fat – Using a combination of butter and oil adds flakiness and helps coat the starches for a softened texture. If making dairy-free biscuits, plant-based butter may be substituted.
• Yogurt – Use plain, whole or Greek yogurt for best results and to give a slight tang similar to buttermilk. To modify, swap out an equal amount of sour cream or dairy-free yogurt.
• Egg – Adds moisture to the biscuits and also helps bind the ingredients. I have not tested the recipe with egg-free substitutes.
• Sweetener – A liquid sweetener, such as honey or pure maple syrup adds a slight touch of sweetness to compliment the oatmeal and adds moisture.

how to make Oat Flour Biscuits

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a large mixing bowl whisk together the dry ingredients – 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.
2. 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.
3. 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.
4. 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.

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step-by-step web story instructions for this recipe!

Why Let Batter Rest

Using oats ground into flour works particularly well for GF recipes because oatmeal does a great job soaking up moisture, which helps bind the ingredients. Rest the dough in the refrigerator, which keeps the ingredients cold and helps make the dough easier to shape.

Longer resting isn’t better when it comes to oat flour, though. As it sits it will continue to absorb moisture, which will dry out the biscuits. Therefore, a window of 20-30 minutes is ideal before shaping and baking.

Dairy-Free modifications

The butter and yogurt will need to be replaced with dairy-free substitutes if making gluten-free, dairy-free oatmeal biscuits. Vegan butter sticks work best, rather than a butter spread. For the yogurt, choose one with a higher fat, such as a coconut-based yogurt.

Serving Ideas

Enjoy these biscuits with gluten-free sausage gravy, served warm with butter, jam, honey, or as a healthy breakfast sandwich loaded with egg, breakfast meats (bacon, sausage, or ham), and cheese.

Storing and Freezing tips

Once the biscuits have completely cooled wrap each one individually and place in a gallon freezer bag. Freeze up to 3 months.

Thaw at room temperature or defrost in the microwave. They are best served warm. To reheat, wrap in a slightly damp paper towel and microwave for 15 seconds, or until warm.

If they are left at room temperature, make sure they are in an airtight container and avoid refrigerating.

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