the little big spoon

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Oat Flour Biscuits

Oat Flour Biscuits

I’ve posted about almond flour drop biscuits before and I think these oat flour biscuits are taking over as first place deliciousness. 

When I say biscuit, I want you to imagine a cross between a scone (that texture where it perfectly gets stuck to the roof of your mouth) and a biscuit. They are lightly sweet, perfect to add on to your dessert, and the best thing to toast and other with butter in the morning.  

Really, make them for Father’s Day tomorrow. Better yet, check out my strawberry shortcake recipe featuring these biscuits. They’re SO easy, quick, and will be gone in two seconds flat. I wanna hear about it! 


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Mini Biscuits (Gluten Free, Dairy Free, Refined Sugar Free)

Makes 8 biscuits

You'll need ...

  • 2 c oat flour (you can buy on amazon here)

  • ½ teaspoon sea salt

  • ½ teaspoon baking soda

  • ¼ cup avocado oil

  • 3 Tbsp - 4 Tbsp local, raw honey (depending on sweetness preference)

  • 2 large eggs

  • 1 tsp freshly squeezed lemon juice

What to do ...

  1. Preheat oven to 350*

  2. Prepare a baking sheet with parchment paper.

  3. In a medium bowl, whisk together the oat flour, sea salt and baking soda.

  4. Create a well in the center of the oat mixture.

  5. Pour the oil, honey, eggs and lemon juice in the well and whisk.

  6. Slowly whisk in the wall of the well (the oat flour mixture) until all is combined.

  7. Allow mixture to sit for 5 minutes. It will thicken

  8. With a spoon, place a heaping scoop onto the baking sheet.

  9. When the tops will begin to turn golden brown, insert a toothpick into the center of a biscuit. When it comes out mostly clean, they are done. About 12-15 minutes, or until toothpick comes out clean.

Strawberry Shortcakes (GF, DF, RSF)

Strawberry Shortcakes (GF, DF, RSF)

Rosemary Parmesan Crackers

Rosemary Parmesan Crackers