Healthy, scrumptious, and easy biscuits made with oats and coconut flour! They are vegan, gluten-free, nut-free, and can be varied multiple ways.
I have been a carb-loading machine of late, in large part due to an uptick in my running miles. It explains why, between me, my scone-loving husband, and our growing-by-the-minute pre-teen boy, my three batches of oat & coconut flour scones from last week were gone almost as soon as they were baked.
I could have made more. We can certainly eat more! Instead, I decided on a twist: omit the sugar and make Oat & Coconut Flour Biscuits.
In addition to scrapping the sugar, I also up the quantity and added non-dairy buttermilk (nondairy milk + vinegar) for added tenderness. I came up with a few simple variations (both savory & sweet). I’ll get to those later in the post.
Other than that, these biscuits, like the scones, are still:
*Easy to prepare
Begin by making the nondairy buttermilk. Simply mix 3/4 cup nondairy milk (of your choice) with 3/4 teaspoon vinegar. You can use any light colored vinegar that you like, such as cider vinegar or white vinegar. Let it stand for about 5 minutes to curdle.
While the milk mixture sits, process 2 cups rolled oats (quick-cooking or old-fashioned) into a fine flour. Pulse in 1/3 cup coconut flour, 2 and 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Next, add 1/4 cup of cold (hard) coconut oil (cut it into a few smaller pieces before adding). Pulse until the mixture resembles slightly damp sand.
Add the milk mixture, drizzling it evenly over the oat mixture, and pulse again. Keep pulsing until the mixture just begins to come together into a cohesive dough.
Turn the dough out onto a cutting board that has been very lightly sprinkled (1 to 2 teaspoons) with coconut flour.
Use your hands to pat the dough to 3/4-inch thickness.
Using a 2-inch biscuit cutter, cookie cutter or upturned glass, cut out the biscuits
Gather up the scraps, re-press to 3/4 inch thickness, and cut out more biscuits, .until you have used up all of the dough. Unlike wheat flour biscuits, there is no need to worry about overworking the dough. Since there is no gluten in these biscuits, they remain tender, regardless of the number of times you rework the dough.
Place on a baking sheet (light colored, to avoid over-browning the bottoms) lined with parchment paper.
Bake in the middle of a preheated, 375F oven for 12 to 16 minutes until golden brown and firm to the touch. The biscuits do not rise a lot, but they are very tender, regardless.
Transfer the biscuits to a wire cooling rack. Like the scones, they are a little bit delicate when fresh from the oven, but become more sturdy as they cool.
As I mentioned earlier, you can have lots of fun varying the flavors of these biscuits. I made several batches, some with chopped fresh herbs (you could do dried herbs, too), fresh blueberries, and cinnamon sugar.
Top on my list of variations is my “cheesey” biscuit, made with nutritional yeast (that’s what delivers the “cheese” flavor), a smidge of Dijon mustard (lends some sharp tang), and a pinch of turmeric (optional, but provides some Cheddar cheese-y color).
Happy baking, everyone!
Making this recipe? I would love to see it!
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- ¾ cup nondairy milk, chilled
- ¾ teaspoon vinegar (white or cider vinegar)
- 2 cups (150 g) rolled oats (certified GF, as needed)
- ⅓ cup (37 g) coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ¼ cup (53 g) coconut oil, chilled until solid
- Preheat the oven to 375F (190C).Lie a large baking sheet with parchment paper.
- In a cup or small bowl, combine the milk and vinegar. Let stand for 5 minutes to curdle.
- Place the oats in a food processor; process into a fine flour. Add the coconut flour, baking powder and salt; pulse to combine.
- Cut the chilled coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the milk mixture, pulsing until completely combined.
- Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough to an even, ¾-inch (2 cm) thickness.
- Use a 2-inch biscuit cutter to cut out biscuits. Re-press the scraps and cut out more biscuits until dough is used up. Transfer rounds to prepared baking sheet.
- Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch. Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.
Some Flavor Ideas:
Cheesey BIscuits: Add 3 tablespoons nutritional yeast, 1 teaspoon Dijon mustard, and (optional) ¼ teaspoon ground turmeric (for color).
Fresh Herb Biscuits: Add ½ cup chopped fresh herbs or 2 to 3 teaspoons died herbs. For the photo, I used ¼ cup each of parsley and basil.
Cinnamon Sugar Biscuits: Add 1 teaspoon ground cinnamon to the dough. Sprinkle unbaked biscuit rounds with 1 to 2 tablespoons cinnamon sugar.
Blueberry Biscuits: In step 5 of the recipe, add distribute ¾ cup of fresh blueberries over dough before pressing out. Gently fold some of the dough over the blueberries and gently press to ¾-inch thickness, being careful not to squash the berries.