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.
Response to question of a day: potatoes, rice and fish. The last was disaster because I made fish “on the steam”.
Great site, great recipies!
Ive heard that gold syrup, which is a British syrup, makes a great sub for corn syrup. You can find it at Central Market and probably whole foods or any place that has international groceries.
Ive heard that golden syrup, which is a British syrup, makes a great sub for corn syrup. You can find it at Central Market and probably whole foods or any place that has international groceries.
Ooh, that poor pecan pie…you win some, you lose some… 🙂 You typically WIN with all of your awesome recipes!
I’ve found some lovely Pecan Pie recipes that use brown rice syrup instead. Would that work?
I *almost* tried brown rice syrup the second time… but I know brown rice syrup is hard to find, so I shy away from using it because a lot of readers wouldn’t be able to make the recipe. I just completely made up a new recipe… and it worked!! 🙂
I left a fork in the lasagna and then tried to heat it up in the microwave…yeah, bad idea. Although, before the explosion it looked like little lightening bolts! lol
Hey….uh, I think you might need a pie shield for that pecan pie crust or something….
Hahaha, I usually err on the side of UNDERcooking instead of overcooking, so my foods usually come out pretty goopy unless I keep checking them every minute or so. I’ve seen recipes for pecan pies that use all maple syrup instead of corn syrup that look pretty tasty, and I do like my aunt’s pecan pie, but I don’t do the crust thing and usually just eat the filling out so haven’t ever really tried baking one myself. What did you use for the custard-y egg-y base? If you say tofu I will cry 🙂
Oh, and my old college roommate once tried baking foil-wrapped potatoes in the microwave. She knew that baked potatoes came wrapped in aluminum foil, and she knew that you could “bake” them in the microwave….we hated each other so I didn’t say anything when she put them in, but a few seconds later when sparks started flying everywhere and she started screaming, I totally lost it.
Sorry, it was tofu :(. Don’t cry! Maybe you could use brown rice syrup? That’s sticky.
A really good recipe is in the cookbook How it all Vegan. It has corn syrup, but maybe try brown rice syrup? DON’T try agave ;).
I was making dinner one night for my family and decided to serve it (I don’t remember what I was making!) over barley…. My mom buys grains in bulk so I grabbed what *looked* like the barley and put it on to boil… After much time a very little softening of the grain I finally drained it because everyone was getting hungry and put it on the table, not thinking that it looked *quite right* haha. I quickly discovered upon closer inspection that I had boiled whole grain wheat berries (that we grind our flour from!)! It was a very… chewy…dinner haha.
LOVE how amazing this recipe sounds. if you ever have a chance, could you figure out the measurements to make a single-serving biscuit?
Ooh sure! I can try!! It’s now on my list :).
Anything with pecans is my kind of food! 😀