Gluten-free Sourdough Oat Biscuits

(from greenfood’s recipe box)

Ingredients

  • 3 cups gluten-free oat flour
  • 4 Tbsp. cold butter
  • 1 cup gluten-free sourdough starter
  • 1 cup milk, kefir, or yogurt
  • 1-1/2 tsp. salt
  • 1 Tbsp. baking powder

Directions

  1. In a medium bowl, cut cold butter into oat flour. Mix in gluten-free sourdough starter; add in milk gradually until a stiff dough starts to form. Once dough is stiff but pulls together, cover and sour 8-18 hours.

  2. Preheat oven to 400°F. Mix salt and baking powder in a small bowl and sprinkle over soured dough. Knead for a couple of minutes, adding oat flour as needed to keep the dough from being too sticky.

  3. Once everything is well-incorporated, flour a clean surface and pat dough out into a large rectangle 3/4-inch high. Use a biscuit cutter or sharp knife to cut into biscuits.

  4. Place on a baking sheet and bake 15-20 minutes or until browned on the bottom and firm on top.

  5. Transfer to a baking sheet and cool at least 10 minutes before serving

Email to a friend | Print this recipe | Back