Best Buttermilk Oat Flour Biscuits (Gluten-Free)

Best Buttermilk Oat Flour Biscuits (Gluten-Free)

Moist, fluffy buttery oat flour biscuits that are gluten-free, wholesome and simple to make with pantry staples and without rolling out the dough. Use a quick buttermilk hack to turn regular milk and vinegar into a buttermilk alternative that makes these budget friendly, nutritious and so delicious! These biscuits are the perfect healthier bread option to serve with any meal.

Course Baked Good

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 12

Dough Refrigeration Time 25

Total Time 57

Servings Biscuits

Calories 240kcal

Author Christy Gurin

Equipment

1 Measuring cups and spoons set
1 Medium bowl
1 Pastry cutter or fork
1 Baking sheet
1 parchment paper or extra oil or butter to grease pan

Ingredients

3/4 cup whole milk 2% is ok but don't use nonfat
2 teaspoons distilled white vinegar
2 cups oat flour choose Gluten-Free if needed or see notes for making your own
1 Tablespoon baking powder
1 teaspoon salt 3/4 teaspoon if using salted butter
6 Tbsp. butter +1 additional optional tablespoon for brushing on
1 egg
2 Tablespoons honey

US Customary - Metric

Instructions

Mix ¾ cup milk and 2 teaspoons vinegar together in a small bowl and set aside while preparing the rest of the recipe (about 10 minutes).
In a medium bowl, whisk together 2 cups out flour, 1 Tablespoon baking powder and 1 teaspoon salt until well mixed.
Cut in 6 Tablespoons of butter with a pastry cutter or fork. Do this until the butter is broken down into small pebbles, smaller than a pencil eraser.
Add 1 egg and 2 Tablespoons honey to bowl with milk mixture and whisk together for about 1 minute until eggs are beaten and mixture is frothy.
Pour wet ingredients into dry, working in with a spoon until fully incorporated. Dough will be wet and somewhat sticky. Cover and refrigerate for 20-30 minutes.*
Line a baking sheet with parchment paper or spray with cooking spray and set aside.
Remove dough from refrigerator and preheat oven to 400° F (190° C).
Use spoon to scoop dough into 8 equal sized lumps and drop each onto prepared baking sheet, spacing at least 1 inch (2.5cm) apart.
Melt remaining 1 Tablespoon butter in a small dish. Use your fingers to press each ball of dough down on top to flatten and shape into biscuit sized circle, dipping them in butter for each one to prevent sticking and add flavor. Each biscuit should be about an inch high in thickness.
Bake in preheated oven for 10-14 minutes until biscuits are lightly golden on top. Let biscuits cool on the pan for 10 minutes before removing and serving. Option: You can use a pastry brush to brush biscuits with any remaining melted butter while still warm if you want to.
Serve biscuits with additional butter, jam, honey butter or however you prefer.

Notes

Don't over knead the dough or the biscuits will be tough and less airy.

All ingredients (egg, milk) should be room temperature for best results EXCEPT for the butter.

Make sure your butter is cold. Keep it in the fridge until just before cutting into dry ingredients. You can even place it in the freezer for 10 minutes after cutting into cubes to make sure it's extra cold.

Use the spoon and level method to measure oat flour instead of scooping with the cup. Alternatively, you can weigh ingredients.

Nutrition