1cupplainunsweetened almond milk (or other non-dairy milk), chilled
Heat the oven to 400F
Pulse the oat flour, salt, baking powder, and baking soda together in a food processor. Add the coconut oil and pulse until the coconut oil is in bits, about the size of small peas.
Pour in the almond milk a little at a time, pulsing until the dough comes together into a ball (you might need the entire cup, or slightly less).
Drop 2 heaping tablespoons of the dough at a time on a greased baking sheet. Flatten and round each biscuit slightly, then brush each with the whisked egg.
Bake 15-20 min until slightly golden.
Allow to cool slightly, then serve warm or cool completely and store or freeze.
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. Make sure your oats are labeled gluten-free if you want this recipe to be gluten-free.If you don't have a food processor, cut the coconut oil into the oat flour using two knives, then proceed with the recipe as written.For a sweet biscuit, whisk 1 tablespoon honey or maple syrup into the milk prior to adding it to the dough, then sprinkle the biscuits with raw sugar prior to baking.Use a non-dairy milk such as rice or hemp for a nut-free version.Skip the egg wash for an egg-free and vegan option.