If a biscuit and a scone had babies:
Until yesterday, I’d never made biscuits.
(Unless you call popping open a can of Pillsbury Grands “making biscuits.”)
I was surprised by how quickly this recipe–which I created yesterday morning–came together. For some reason, I’d always been under the impression that biscuit-making was difficult. But that’s not the case at all! I’ll definitely make these again; they were so good!
Chocolate-Almond Joy Biscuits
(makes 8-12)
- 1 and 3/4c spelt flour (or white, or Arrowhead Mills gf mix)
- 1/2 cup peeled almonds (I bought the sliced ones so I didn’t have to bother peeling)
- 1/2 cup brown sugar or coconut sugar or Sucanat
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp plus 1/8 tsp salt
- 3 tbsp coconut oil or canola oil
- 2/3 cup milk of choice (Almond or soymilk is fine. Don’t use ricemilk.)
- 1 tbsp white vinegar or lemon juice
- optional: chocolate chips (Obviously not optional for me!!)
Preheat oven to 375 degrees. Pulse almonds 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 the vegan biscuits on the same tray. Bake 14-15 minutes.
Topping ideas: Healthy Nut Butters and Frosting Recipes.
(That’s not to say the biscuits need any topping at all. They are prefectly delicious even if you just want one plain, hot out of the oven.)
These almond biscuits are great for breakfast, but they also make a nice snack. Or, leave out the chocolate chips and eat them with dinner. (Heck, keep the chocolate chips and still eat them with dinner!)
Nutrition info is the same as for my pecan biscuits.
View nutrition information here.
I haven’t tried the healthy biscuits with applesauce subbed for the oil. And honestly, I wouldn’t recommend it… but of course you can try if you wish! Just be warned that the results might taste gummy.
A fat-free baked good I can recommend: Polka-Dot Banana Bread.
I just made a gluten-free version, using King Arthur all purpose. They turned out great! Perfect amount of sweetness. Mine are round, so they look like giant choco-chip cookies. Thanks for the recipe.
Oh wow, I can’t believe you already made them! I’m so excited they turned out well :).
These sound amazing Katie!
Yum, Katie, these are so good! And you’re right, they were so easy to make. Thanks for yet another terrific recipe.
Girl, get your cookbook out already! I’m copying and pasting way too much!!! 😉
I am a biscuit fanatic, I am a country girl so biscuits and gravy is a must! I also bake a ton of breads. Pillsbury is good as well as bisquick in a pinch but i prefer them from scratch.
Oh.
Oh my!
Oh yum!!!!!!!
That is all.
They look adorable! I think you have the cutest photos in the blogworld! 🙂
Biscuits can be done wonderfully- buttery and flaky or awful- too dry! Obviously I prefer the buttery and flaky ones but who wouldn’t! I love that you made a sweet version, usually biscuits are savory.
Wow, these look super delicious! I haven’t made biscuits in the longest while.. somehow I always manage to forget about them! You’ve inspired me, Katie.
If you used almond meal instead of grinding up almonds, how much do you think….like 1/8″ cup?
Sorry, I don’t know 🙁
Could you weigh out the whole almonds, then just use that much ground? I think I’m going to try these tonight and try this method. Also will try adding almond extract and coconut just to see what happens 🙂
I ended up modifying the recipe quite a bit (couldn’t get to my back up flour & no dairy free milk). Soooo… I used 3/4 cup w.w. flour + 1/4 coconut flour, buttermilk, 1 tsp almond extract, and 72g ground almonds. I also added 1/4 c shredded coconut and some chopped chocolate chips and ……. YUM! 2 out of 12 are gone, I wonder how many will see tomorrow? 🙂
Aw I’m so excited they turned out well! I love it when people use my recipe as a base to make their own new recipe! 🙂
My hubby has already requested I make these again, though he wasn’t a fan of the almond extract.
Mmm I LOVE biscuits, especially warm, straight-out-of-the-oven biscuits! I love them with a little butter and honey on them or homemade jam.
I DO like biscuits…. but only my mom’s, and probably yours now, too! I hate dumplings, especially the globby, doughy kinds. My grandmommy would plop them in our soups during the winter, and it was disgusting. I could not tell what the heck those things were in my soup at first (to be honest, I thought it was not fully cooked potato-chicken rolls after the first meal I had them!). Don’t ask me why this came into my head now. Maybe its because I thought of “biscuits and gravy”, and gravy reminds me of my grandmommy’s “grand holiday meal planning” with her high-unhealthy-fat holiday meals (gravy, mashed potatos, rolls, oyster stuffing, BLECK!!).
‘Nuff said, these biscuits are going on the Thanksgiving menu!
These look delicious! Dallas loves scones and I’ve debated branching from his favourite ones (I make maple oat pecan scones for him) and trying chocolate chip! I’ll have to keep these bookmarked 😀
You put me in a baking mood! What brand of chocolate chips do you use usually?
Whatever’s available and vegan. Ghirardelli semi-sweet, Whole Foods brand, Ghirardelli 100% baking discs, Enjoy Life, etc. :).
yummmmmmm! p.s. your background is beautiful!
I make biscuits all the time. I really love switching it up, sweet potato, corn, cheesy, etc.
Those look fabulous! I normally don’t eat many biscuits but I can’t pass up coconut and chocolate! Plus, everything you create turns out good, so why not! I have made biscuits before from Bisquick, which doesn’t really count, and I have baked homemade scones!