This oatmeal almond flour biscuit recipe is sure to please the whole family!
Weekends are my favorite. Everyone is together, breakfasts can be longer and slower, tasks and errands decrease and play increases. The weather was perfection this past weekend. Hunter played his soccer game in the morning, then we had a family coffee shop trip to Rivermaiden (our favorite Stumptown spot!). After that there was a whole lot of this.
Backyard relaxing and play time. The kids were as they should be – covered in dirt and sweat with big grins on their faces.
Now, let’s talk about this food for a minute. These oatmeal almond flour biscuits are the perfect addition to a weekend breakfast. Spread on some fig jam, add some scrambled eggs and fruit and you are set to win the day. I’ve been making them for months now, and since it’s still a family favorite, it’s time for me to share this goodness!
The base is almond flour and rolled oats. Whole wheat flour is added in, but you can also substitute brown rice flour here for a gluten free option. I’ve made both and the only difference is that the biscuits come out a little more crumbly with the brown rice flour. A little crumble isn’t a problem for me…. but those toddlers, they love a good mess!
I highly recommend trying fig jam with the biscuits. We had homemade fig jam from the canning weekend in September, but store bought would be great here as well! The sweet jam combo paired with the buttery, nutty biscuits is perfect.
Oatmeal Almond Flour Biscuits
Makes 4 biscuits. Recipe can easily be doubled or tripled.
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup whole wheat pastry flour (substitute brown rice flour for a gluten free option)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup unsalted butter, softened
- 1/4 cup half and half (or milk of choice)
- Pre-heat oven to 450 degrees F.
- In a bowl combine the oats, almond flour, whole wheat flour, baking powder and sea salt. Mix to combine.
- Add the butter in and press it through the flour with a fork, until it resembles a crumble. Stir in the half and half or milk of choice.
- Spoon into 4 mounds onto an unlined baking sheet. Bake for 8-10 minutes, until golden brown.
How was your weekend? What is your favorite biscuit spread?