These oat biscuits are fantastic eaten with either sweet or savoury foods. In this recipe I use not only oat flour, but oat fiber powder which makes them lower in carbohydrates and higher in fiber than if you just used oat flour.
Each of these biscuits has 11.5 g of fiber and only 4.5 g net carbs.
If you are not able to get oat fiber powder (which is generally available at natural health food stores or online), I also provide instructions on making these just using oat flour which is available at most grocery stores.
To ensure that these biscuits are gluten-free and don’t have any risk of cross-contamination, make sure that the oat flour and oat fiber are processed in a dedicated gluten-free facility. Oats are often cross contaminated with gluten.
Products I recommend for this recipe
Recipe ingredient substitutions
Oat flour substitutions: Instead of using oat flour, you can also make this recipe entirely with oat fiber powder. This will make the biscuits lower in carbohydrates and more keto friendly. Using a more fibrous flour may change the texture of the biscuit though. Because fiber absorbs more liquid, you may need to add a bit more dairy free milk to get the proper texture. However, start with what the recipe calls for and add a little bit more at a time until you get the proper texture. Basically wet enough for the dough to stick together and be able to roll out, but not so dry that it crumbles apart and won’t stick together. Or alternatively, if you want to make your own oat flour you can do so by adding rolled oats into your food processor and process them until they are ground into a fine flour.
Oat fiber powder substitutions: If you aren’t able to access oat fiber powder, you can make these biscuits with only oat flour. Because there will be less fiber, the dough may not absorb as much liquids in which case you may need slightly less dairy free milk. Start with only a portion of the milk and then add it as you go to get the proper biscuit dough texture.
Baking soda substitutions: Instead of using baking soda, you can also use baking powder. If you use baking powder instead of baking soda, use 1 teaspoon instead of the 1/2 teaspoon the recipe calls for.
Dairy free milk substitutions: You can use any type of dairy free milk for this recipe including cashew milk, almond milk, coconut milk, oat milk etc. If you tolerate dairy, feel free to also use regular milk.
Coconut oil substitutions: Instead of coconut oil, you can use any type of cooking fat or oil such as vegan butter, light tasting olive oil, pork lard, etc. If you tolerate dairy, you can even use regular butter.
Egg substitutions: If you do not tolerate eggs, you can use any egg substitute such as a gelatin egg, flax egg or chia egg.
Recipe variations
Skip rolling out and cutting your biscuits: If you aren’t concerned about making your biscuits a uniform shape, you can completely skip rolling the biscuit dough out and cutting it into shapes. Instead, simply use your hands to form roughly 10 biscuits on a parchment lined baking sheet and cook the same way you would otherwise.
Dietary modifications
Make this recipe lower calorie: To make these biscuits lower calorie, omit the oil or butter and instead just add an additional 3 tablespoons of dairy free milk. Use a lower calorie dairy free milk such as unsweetened almond milk or cashew milk.
Make this recipe lower carb: Swap out the oat flour and use only oat fiber powder for this recipe. I provide directions above for doing this.
Make this recipe candida diet friendly: Make sure to use unsweetened dairy free milk such as almond milk or coconut milk so that there is no sugar in it. Otherwise, this recipe is candida diet friendly.
Make this recipe lower oxalate: Make sure to use coconut milk instead of any nut based dairy free milk. Otherwise, oats are medium oxalate so these biscuits are not low oxalate.
Make this recipe lower histamine: Make sure your oat flour and oat fiber powder are as fresh as possible. Also use dairy free milk that is as fresh as possible, or make your own milk. If you do not tolerate eggs, use an egg substitute such as flax or chia.
Make this recipe elimination diet friendly: Omit the egg and use an egg substitute such as flax, chia or gelatin. Otherwise, these biscuits are elimination diet friendly.
Recipe pairings
These biscuits are fantastic paired with:
- jam (like my sugar-free haskap berry jam!)
- butter (vegan or regular)
- soup and stew (check out my soup recipes!)
Or as a side to any meal or as a snack!
Storage tips
Store these biscuits in an airtight container in the fridge for up to 1 week. Or if you want them to last longer, store them in an airtight container in the freezer for up to a few months. When you want to eat them, simply take them out of the freezer and let them thaw for a few hours on the counter, or put them in the microwave and defrost them for two or three minutes.
Tried my gluten free biscuits recipe?
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You might also like:
If you liked this recipe, check out my dairy free cheese biscuits!
Or my other oat flour recipes:
- Maple Oat Flour Chocolate Chip Cookies
- Gluten Free Oat Flour Bread Recipe (No Yeast)
- Oat Flour Banana Bread or Oat Flour Banana Muffins
- Oat Flour Blueberry Muffins
- Banana Oat Flour Brownies
- Fluffy Oat Flour Pancakes
Oat Flour Biscuits Recipe (Gluten & Dairy Free)
Equipment
Ingredients
- 3/4 cup oat flour
- 3/4 cup oat fiber powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup dairy free milk
- 3 tbsp melted unflavoured coconut oil (butter flavoured is great!)
- 1 egg (or egg substitute)
Instructions
- Preheat your oven to 350 Fahrenheit.
- Mix all of your dry ingredients together in your mixing bowl.
- Then add all of your remaining wet ingredients and mix everything together thoroughly. Your dough should be wet enough that it will stick together, but not so wet that you can't form it into a ball to roll out. If it is too wet, you can add a little bit more oat flour or oat fiber powder until you get the proper consistency.
- On a clean and lightly floured surface, use a rolling pin to roll out the dough until it is about 1/2 inch thick. Use a bit of oat flour to dust it with if it's sticking. If you don’t want to bother rolling and cutting your biscuits, skip this step and the next step. Simply form the dough into roughly 10 biscuits and continue with step 6.
- Use your biscuit cutter (or the top of a mason jar works great!) to cut out your biscuits. After cutting out your biscuits, you will need to gather up the dough scraps, roll them into a ball and roll them out again. Then you can cut out additional biscuits. Repeat this until you have used up all of the dough. The last biscuit or two you might have to just form into a biscuit shape with your hands.
- Transfer your biscuits onto a parchment lined baking sheet.
- Bake your biscuits at 350 Fahrenheit for roughly 12 minutes or or until the tops of the biscuits are starting to get golden brown.
Video
Notes
Nutrition
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Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.
Welcome to my blog! I share my *healthified* comfort food recipes that work with a variety of different diet approaches. AND all of my recipes are 100% gluten and dairy free.
I just made these biscuit in a hurry and made some mistakes. I forgot to add an egg and I added baking powder. Well! Guess what! They turned out exactly like the picture, tasted great. I realized this after 12 minutes they were not ready. So I let them cooked longer on 350 for 30-35 minutes to get the desire texture. They rose enough where I actually half the biscuit for a salmon biscuit and the biscuit did not fall apart. They are soft and just plain good. They are wonderful! I was wondering why it tasted a little sweet. I didn’t put no sweetener in the dough. Sooo, I looked at the mustard jar, it was honey mustard😲I bought the wrong mustard!🤭another mistake that turned out good 🤣🤣🤣Thank you so much for sharing.