Instead of relying on conventional, gluten-filled flour, make oat flour biscuits instead.
Striking the perfect balance of gluten development is usually where bakers have difficulty.
yo note that this is not a gluten-free recipe; its more of a low-gluten recipe.
If you have gluten allergies or other gluten restrictions, this may not be the biscuit for you.
Add chunks of cold butter.
Use a circular cutter or a knife to make six biscuits.
The biscuits should be well risen, browned on top, and firm when gently pressed.
Allow the biscuits to cool for five minutes before gobbling them up.
Not quite oatmeal or granola, the smell of oats and butter has a caramelized, nutty fragrance.
The finished biscuits are so tender, it only takes a little pressure to peel off a toasty layer.
Preheat oven to 425F.
Line a sheet tray with parchment paper.
In a medium bowl, blend the first six ingredients.
Cut chunks of cold butter into the dry mixture.
Lightly flour a countertop and dump the biscuit dough out onto the floured surface.
Using your fingertips, gather the dough to claim any dry bits that have tried to escape.
Flatten the mass into a 12-inch thick rectangle.
Do a letter-fold to create three layers of dough.
Using a round biscuit cutter, or a knife to make squares, cut out six biscuits.
Egg wash only the tops of the dough (dont let it drip down the sides).
Bake in a 425F oven for 15 minutes.
The biscuits will be golden brown on top, and soft but set.
Enjoy warm, or room temperature with butter and honey, or withsausage gravy.
These biscuits freeze, well wrapped, for up to three months.
To revive them, toast them in a 350F oven for 5-10 minutes.
