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Line a baking sheet with parchment paper.
In a large mixing bowl whisk together the oat flour, psyllium husk powder, baking powder, and salt. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small pieces remain and the butter is uniformly worked in.
In a separate small bowl whisk together the egg, yogurt, oil, and honey or maple syrup. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Meanwhile, preheat the oven to 190C.
Grease a ⅓ cup measuring cup and scoop a level amount of biscuit dough into it, pressing down slightly. Drop onto the prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.
Bake for 15-16 minutes, rotating the pan halfway through. Tops will crack and bottoms will be lightly browned when done. Cool on a wire rack for 15 minutes before enjoying warm.