Whole-grain Oat Biscuits

These are whole grain, gluten-free, high in fiber, should contain omega 3, and are delicious. They have a consistency similar to cornbread. I think that I like the consistency, and the nice crunch that they have.

soupandbiscuits (2)This made 5-6 biscuits, but the turnout depends on the size of your biscuits, and I made some big ones.

Ingredients:

  • 2 cups 100% whole grain oats (I used rolled oats), ground in a blender (into a flour or a meal)
  • 1 cup flax seed meal (ground up flax seeds)
  • 1 1/2 tsp aluminum-free baking powder
  • around 2 Tbsp maple syrup or honey (I used honey. This was added last minute, and I’m not sure of the exact measurement.)
  • salt (I used sea salt. I think I didn’t measure it, but shook some into the batch of dry mix. You may need a pinch or two if you choose to measure [or around 1/4, no more than 1/2 of a teaspoon]. If in doubt, start with a little and taste the dry mix or batter/dough and gradually add a little more [f necessary].)
  • 3/4-1 cup water
  • nonstick cooking spray or oil (for greasing cookie sheet/baking pan) (I used coconut oil.)

To Make:

  1. Preheat oven to 425 degrees fahrenheit.
  2. Lightly grease cookie sheet(s) or baking pan(s).
  3. Combine all dry ingredients and mix well.
  4. Add wet ingredients and mix well (but mix quickly). I used the full cup and it formed a thick batter. If your batter is too thin, you can grind up more oats to throw into the mix. If it is too thick, you can add more water.
  5. Scoop out the biscuit batter/dough and place in globs onto your cookie sheet(s) or into your baking pan(s).
  6. Bake for 30-45 minutes or up to an hour (check after 30 minutes and every 5-10 minutes after to see how they are coming along. If they are too soft, they may need to be cooked longer. If they are burning, you may need to adjust your heat a little lower next time (as actual oven temperatures may differ), or they might simply not need as long to cook in your oven (it could also be because of the biscuit size, as I’d expect smaller ones to cook faster). Mine turned out crunchy and (I think dark brown, but not burned) on the outside, soft toward the centers.

These pair nicely with soup, and can be used for biscuits and gravy or strawberry shortcake. I’m not sure they would work well to make breakfast sandwiches, but you can spread butter/margarine (Earth Balance) and/or jam on them (and I’m assuming peanut butter and/or other nut/seed butters). You might be able to make a sandwich out of them using two biscuits, but it may fall apart (but, hey, McDonald’s breakfast biscuits fall apart, too [or at least they did back when I used to eat them].). The photo featured in this post is darkened because the picture was originally too bright, so the biscuits aren’t this dark in reality.

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