Healthy, scrumptious, vegan oat and coconut flour biscuits ! They are gluten-free, nut-free, and can be varied multiple ways.
Vegan Oat Biscuits with Coconut Flour
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
Mix Up Some Nondairy Buttermilk
Begin by making the nondairy buttermilk. Simply mix 1 cup nondairy milk (of your choice) with 1 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.
If the mixture looks dry, add a little bit more plain milk or ice water. The dough should feel damp.
Press Out the Dough, No Rolling Pin Required
Turn the dough out onto a cutting board or piece of wax paper that has been very lightly sprinkled (no more than 1 to 2 teaspoons) with coconut flour.
Use your hands to pat the dough to 3/4-inch thickness.
Cut Out the Biscuits
Using a 2-inch (5 cm) 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.
Bake in the middle of a preheated, 375F (190C) oven for 12 to 16 minutes until golden brown and just 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).
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, 3/4-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.
Storage:Store the cooled biscuits in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.
Coconut Flour Tip: For most accurate results, I strongly advise weighing the coconut flour. If using cups to measure, be sure to very lightly spoon the flour into the measuring cup (do not pack the cup). A little bit of coconut flour goes a long weigh, so using too much (by overpacking the cup) can lead to dry biscuits.
Fresh Herb Biscuits: Add 1/2 cup chopped fresh herbs or 2 to 3 teaspoons died herbs. For the photo, I used 1/4 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 3/4 cup of fresh blueberries over dough before pressing out. Gently fold some of the dough over the blueberries and gently press to 3/4-inch thickness, being careful not to squash the berries.
I baked these as a treat for my mum. They were absolutely horrible. Not a treat at all. Please note there is NOTHING in the recipe to make this sweet at all so to call them biscuits is misleading. Even with cheese as a savoury treat they are heavy and bland. Will avoid in future. Sorry Camilla not a hit with this household.
Friday 23rd of October 2020
I did a variation on this. Very good.
Bonnie Renee Land
Thursday 20th of February 2020
I tell you what... These oat and coconut flour biscuits are DELICIOUS! My husband is diabetic and we have modified our diets greatly. Not just because of this but also for our health... we are both over 50. We are mostly sugar free, gluten free and lean heavy in dairy free. We eat mostly meat n veggies n eggs with some fruit. But of course we miss breads and treats at times and do indulge on occasion.. There is nothing quite as satisfying as bread... This morning when I woke up I wanted something sweet so I ate an apple but was still hungry.... then I had a bowl of Brussels sprouts which was good... but I just wasn't satisfied! I wanted something 'carbish'. I found your recipe today and we just finished dinner of these biscuits with chicken and a chickpea salad with lots of greens in it... very satisfied... very thankful! Thank you for the work you do to help provide healthier options... It made my day... :-)
Thursday 20th of February 2020
Oh Bonnie, what an amazing comment, I am so you glad you found the recipe, enjoyed it, and then took the time to write :) I know exactly what you mean re: that need for a carb fix. You keep trying other things, but nothing will quite do. YOU made my day!!!
Tuesday 8th of October 2019
Camilla, these biscuits are light, easy and delicious!