These are the best healthy biscuits! They're tender and moist, with a hint of nuttiness from the oat flour. Plus, the recipe is super easy, and I walk you through it step-by-step.
Are you craving biscuits? Me too!
But I don't want a ton of butter and unhealthy carbs, and I'm sure you don't either. That's why you must try this recipe for healthy biscuits! They're so much better for you than traditional biscuits and delicious too.
Trust me; you are going to love them!
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Why You'll Love This Recipe
- These biscuits are tender and moist, and the oat flour gives them a slightly sweet, nutty flavor.
- This recipe is so much healthier than traditional biscuits recipes. We've replaced half of the all-purpose flour with oat flour. Oat flour (made from rolled oats) is whole-grain and contains vitamins and minerals.
- We use olive oil and Greek yogurt instead of butter and a touch of maple syrup instead of refined sugar.
- This recipe is easy! You don't have to worry about grating or cutting in butter. Everything is mixed right in your bowl.
Ingredients
Ingredient Notes
- Oat Flour- Oat flour is sold in stores, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Greek Yogurt- Be sure to buy unsweetened Greek Yogurt.
- Milk of Choice- You can use dairy or plant-based milk such as almond milk.
- Olive Oil- I use olive oil for its health benefits, but feel free to substitute canola or vegetable oil if that's what you have.
- Maple Syrup- Any liquid sweetener, such as honey or agave syrup, will work here.
Instructions
These biscuits are easy to make! Follow these instructions:
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Whisk together the oat flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt in a large bowl. Whisk for at least 20 seconds to be sure everything is well incorporated. Set aside.
- Whisk together the yogurt, milk, olive oil, and maple syrup.
- Pour the wet mixture into the dry mixture and stir it with a large spoon until the dough comes together, and be sure to scrape the bottom of the bowl.
- Flour your hands and form a ball with the dough. If you find your dough is too dry to form a ball, add a little more milk, one tablespoon at a time. If your dough is too wet, sprinkle a little more flour. Place the dough onto a floured work surface.
- Using your floured hands, pat the ball of dough into a rectangular shape that's about 1" thick. Fold it into thirds like a letter and press it out again to 1" thick. Do this folding and pressing out method twice more, being careful not to overwork the dough. Use a round biscuit cutter to cut the dough into circles. I used a 2 ½" cutter. Carefully press the scrap dough together, pat it down to 1", and cut more biscuits. You may have a little scrap dough left over. Or, to avoid leftover dough scraps, you can cut the dough into squares using a sharp knife.
- Place the biscuits on the prepared baking sheet. Bake for 11-13 minutes or until the tops of the biscuits are lightly golden brown. To enhance browning, brush the tops of the biscuits with milk before baking.
FAQs
Can I make my own oat flour?
Yes! To make homemade oat flour, blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
My dough is too wet? What should I do?
If you find your biscuit dough is too wet or sticky, you may have added too much water or not enough flour. This can be fixed by sprinkling in a bit more flour. Also, lightly flour your work surface and your hands.
Can I freeze these healthy biscuits?
Yes! To freeze leftover biscuits, let them cool completely, wrap them tightly in foil or freezer wrap, and place them in a freezer bag or air-tight container. Store them in the freezer for up to two months.
Want more healthy recipes?
Check these out:
Healthy Peach Muffins with Oat Flour
Please let me know how you like the healthy biscuits in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to try this recipe.
Enjoy!
Crystal
📖 Recipe
The Best Healthy Biscuits
These are the best healthy biscuits! They're tender and moist, with a hint of nuttiness from the oat flour. Plus, the recipe is super easy, and I walk you through it step-by-step.
Servings: 8
Calories: 235kcal
Ingredients
- 1 and ¼ cups oat flour*
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup Greek yogurt
- ½ cup milk of choice*
- ¼ cup olive oil*
- 2 tablespoons maple syrup or honey
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Whisk together the oat flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt in a large bowl. Whisk for at least 20 seconds to be sure everything is well incorporated. Set aside.
- Whisk together the yogurt, milk, olive oil, and maple syrup.
- Pour the wet mixture into the dry mixture and stir it using a large spoon until the dough comes together, and be sure to scrape the bottom of the bowl. Flour your hands and form a ball with the dough. If your dough is too dry to form a ball, add more milk, one tablespoon at a time. If your dough is too wet, sprinkle a little more flour.
- Place the dough onto a floured work surface. Using your floured hands, pat the ball of dough into a rectangular shape that's about 1" thick. Fold it into thirds like a letter and press it out again to 1" thick. Do this folding and pressing out method twice more, being careful not to overwork the dough. Use a round biscuit cutter to cut the dough into circles. I used a 2 ½" cutter. Carefully press the scrap dough together, pat it down to 1", and cut more biscuits. You may have a little scrap dough left over. Or, to avoid leftover dough scraps, you can cut the dough into squares using a sharp knife.
- Place the biscuits on the prepared baking sheet. Bake for 11-13 minutes or until the tops of the biscuits are lightly golden brown. To enhance browning, brush the tops of the biscuits with milk before baking.
- Remove from the oven and allow them to cool. Enjoy!
Notes
- Oat Flour- Oat flour is sold in stores, but it's also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Milk of Choice- You can use dairy or plant-based milk such as almond milk.
- Olive Oil- I use olive oil for its health benefits, but feel free to substitute canola or vegetable oil if that's what you have.
- Store your biscuits covered at room temperature for two days or in the refrigerator for up to a week.
Nutrition
Calories: 235kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 303mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 32IU | Calcium: 117mg | Iron: 2mg
Tavo says
The biscuits came out fantastically! I will make them again this coming Sunday as part of our vegetarian brunch. Thanks for the recipe!
Crystal Yentzen says
You're welcome! I'm so glad you like them!
Jacqui says
I swapped the Greek yogurt with vegan Quark I made myself and it turned out so great! Very delicious recipe. Thank you for sharing!
Anne says
Really good! I only used oat flour because I didn't have white flour
Crystal Yentzen says
I'm so happy you liked the biscuits!
Anna says
Hi Crystal, what can I substitute all purpose flour with?
Thank you
Crystal Yentzen says
Hi Anna! You can substitute oat flour for the all-purpose flour, but oat flour is lighter than all-purpose flour so you will need to use more. I would recommend 1 and 1/4 cups oat flour in place of the all-purpose four. Just know it will change the texture of the biscuits. Let me know how they turn out!
Mo says
Would it be okay to substitute Wholemeal Spelt flour or Wholemeal flour for the All Purpose flour?
Crystal Yentzen says
Feel free to substitute spelt or whole wheat flour for the all-purpose flour. Although the final result will be different, and your biscuits may be a bit denser or crumblier. They will still taste delicious!
Mo says
Why folding into thirds before rolling out? Is this very important?
Crystal Yentzen says
Folding the dough helps to create layers in the biscuits. I recommend folding and pressing the dough at least once. It doesn't take long, and it doesn't have to be perfect. Let me know how they turn out!