I know you just saw a biscuit post on Thursday.
But I wanted to post this pecan-pie version before Thanksgiving, as these biscuits would be perfect for Thanksgiving dinner! And they’d be even more perfect for “Thanksgiving leftovers” sandwiches the next day.
Buttery Pecan Pie Biscuits
(makes 8-12)
- 1 and 3/4c spelt flour (or white, or Arrowhead Mills gf mix)
- 1/2 cup toasted pecans
- 1/2 cup brown sugar (or coconut sugar)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 plus 1/8 tsp salt
- 3 T coconut or canola oil
- 2/3 cup nondairy milk (Almond or soymilk is fine. Don’t use ricemilk.)
- 1 T white vinegar or lemon juice
Preheat oven to 375 degrees. Pulse pecans in the food processor, then add other dry ingredients and pulse until smooth. Meanwhile, mix the vinegar and milk in a little bowl. Let sit for at least 5 minutes. Transfer the dry ingredients to a big bowl and add milk mixture and oil. Mix just until it comes together. Transfer dough to a tray, and knead a few times until it’s not sticky. (Sprinkle with more flour if needed.) Press dough into a rectangle 1/2-inch thick, and cut into squares or rounds. You can bake them on the same tray. Bake 14-15 minutes.
These biscuits taste like something between a biscuit and a scone. They’re good topped with a little vegan butter (and maybe some agave or molasses), or coconut butter, or perhaps even pumpkin butter.
Nutritional info per biscuit:
- 150 calories
- 5g fat
- 3g fiber
- 0g cholesterol
Speaking of pecan pie…
Yesterday afternoon, with the pecans still out on the counter from that morning, I decided to quickly experiment with a pie recipe.
Oh yes, this is a photo to submit to Foodgawker.com.
I can just imagine what they’d say in their rejection letter: Harsh lighting and/or overexposed overcooked.
No, I am not really going to submit it to foodgawker! I’m also obviously not going to be posting the recipe. (Word of advice: don’t sub agave for corn syrup, one-for-one, in a pecan pie.)
Question of the Day:
Have you ever burned anything in the kitchen?
Or had a cooking disaster? Oh, I’ve had so many kitchen mishaps: I’ve blown up oatmeal in the microwave, forgotten wheatberries on the stove while I took a shower, exploded a marshmallow while making s’mores, chopped up my Vita-Mix tamper (twice!), and once I set the microwave on fire by trying to heat a Luna Bar still in the wrapper.
Oops.
There’s no such thing as too many bisquite recipes! 😉
Can’t wait to make these biscuits for my fam when I go home to visit for Thanksgiving!!! Aaaand…yes I have had so many Kitchen mishaps I can’t count them anymore!! I think one that unfortunately had an audience was last year: I decided to host Christmas for the first time EVER in my first home I have owned (which was brand new)… I went ALL out and (sorry I know you’re vegan)… I decided to do a marvelous Ribeye Roast (my first time EVER doing a roast)… I followed the recipe WORD for WORD! It set off my fire alarm 4 times (and I had no idea how to turn them off)! It took 3.5 hours longer than the recipe said!! So, by 8 pm we were all exhausted and starving!! but… At least it turned out! It was a 9 pound roast and not a bite left! (there were only 7 of us!) I kind of get grossed out to think we all ate over a pound of meat each that night – but I think I earned it! :0)
cooking disaster. i followed a recipe for blondies and they came out HORRID. Gooey, undercooked, and tasted like vanilla extract. BLEHHHH.
Im done experimenting- I only get recipes off sites/books I know will work!
Oh wow, those look good! I could eat a few right now…and probably a few more later too 🙂 Thanks for sharing the recipe.
That is a funny picture. I was making this amazing green salad dressing that is full of herbs and somehow I manged to drop the container as I was unscrewing the magic bullet blades. I was completely coated in dressing and it got all over the counters, floors and even made it on the ceiling!
Yum these look delicious!
Can I use regular dairy milk in place of non-dairy for your recipes or does it affect the taste/ consistency?
Yes, you can… unless a recipe specifically calls for canned coconut milk. If it says nondairy milk of choice, you can use whatever you have on hand :).
Simple, yet they sound amazing! I’m loving these biscuits!!
As my mother would put it- buy cream, sugar, and chocolate chips for pie. Leave ingredients out on counter. Put teenage daughter in kitchen with ingredients… ALONE. Leave sheet pan from yesterday’s cookies in oven. Allow daughter to preheat oven while pouring what is left of ingredients into pan. Forget to tell her there is a sheet pan in the oven. THIS my friends, is a recipe for disaster. And probably the only recipe that you will never try again. I may or may not be that daughter. But let me just say, that mixture was pretty darn good- even if it never made it into the oven. Oh and since i’m home schooled, i counted this as a mini chemistry experiment. Not that my grades in chemistry have improved much….
p.s.- i chopped up the vitamix thingy at least 5 times and counting. Have i told you how much my mother love me? 🙂
5 times? LOL that makes me feel better about my two :).
The biscuits look amazing!
I can’t even name all my cooking disasters. The worst and most famous was when I made banana bread and left out the bananas. And once I tried to make almond butter in a really cheap blender. I blended and blended but the nuts never turned to butter-and the blender blew up. :/