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.
it reminds me of the first dinner that my guy made for me. i just remember a lot of running around, the sound of dishes smashing about, a plate of undressed salad greens placed in front of me, and then the smell of smoke. i looked inside his toaster oven to find his crostinis burning up in flames. but the meal was actually pretty good after all of that. now i love cooking with him. and i don’t keep a toaster oven in the house.
Could you replace the oil with banana? I don’t think we have any oil in the apt and these are calling my name 🙁
Sorry, I don’t know.
Any other nut swaps you’ve tried for these biscuits?
My “almond joy biscuits” are a similar base, but that’s the only other one I’ve tried so far!
Literally yesterday my oatmeal bombed over the bottom of the microwave.
I had to scrape it back into my bowl… XD
Hi there, Katie. I noticed you don’t always put the carb count on all your recipes. Could you do so if possible? i have to watch my carbs-I am pre-diabetic. Thanks so much.
All recipes as of January 2012 have full info 🙂
I think the worst kitchen accident would have to be baking with my at the time three year old little brother. We were making spice cookies for a Christmas party and he wanted to “help” by pouring the ingredients in the bowl, So I measured the stuff and he poured, we had just put in the sugar when I turned around to pre-heat the oven and when I came back he had poured and then mixed in the entire bag of sugar without me noticing so I baked them (still not knowing about the sugar) then when they came out of the oven and we tasted one, well I think you can guess the rest!
Hmm don’t find mention of Xantham gum on this for the GF version, I assume about the average ratio for something like this 1/4tsp to 1/2 cup flour? or was this intentionally left off?
Really need to stop getting on here first thing in the morning, I see now it was arrowhead mills mix that contains it already
Ok gave in and went with it, used king arthur gluten free all purpose baking flour, with 1 3/4tsp xantham gum, used the brown sugar for sweetener and the coconut oil. Had to roast the pecans since mine were raw, kitchen smelled great after that. After 20mins of fighting with my food processor and the dry mix sticking to the sides I finally got it mixed smooth. Then formed them into 9 biscuits and baked for 14mins. They came out great, I personally used some of the extra roasted pecans chopped and mixed them in with some homemade strawberry jam and put it in mine (thinking pear or raspberry pear jam would have been better). -_- Thinking I should go back to just stalking the recipes without commenting.
I love, love, love these. Have made them numerous times, with gluten free flour, and they turn out great. My whole family eats them right up. Thank you for such a great biscuit recipe that turns out well with GF flour!!
Wow! I just made these and I am in love!!!
Wow these sound gorgeous! Can you tell me what the protein, carbs and sugars are per biscuit? Many thanks!