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.
For some reason I am only getting ever second post by email now. I am going to unsubscribe and then subscribe again to see if that solves the problem, Have you heard this from anyone else?
I haven’t heard it from anyone else, but now I just signed up for my own emails so I can watch and see if it does it to me. Did it just start doing that?
🙁
Thanks for letting me know, though. I am always so appreciative when people let me know something isn’t working as it’s supposed to. If no one tells me, I don’t know to fix a problem!
Ok, I just got today’s, and it seems like it’s putting two posts into one email. Confusing!! 🙁
Living so long in the South, I’ve learned to love biscuits! I’ve made them from scratch for my nutrition classes (learning about the principles of tenderness, flakiness, etc.). Yum!
I looooooooooove biscuits AND cookies. I haven’t baked my own biscuits but I just can’t resist them. My all-time favorites are a kind packed with cocoa and the Belgian speculoos which you have probably heard are vegan.
Apparently they even make a Speculoos spread now. I still haven’t tried it, but I think it’s vegan!
I have never had biscuits before!! Whenever I hear the word biscuits I think of this book I have about a dog named biscuit!!! 🙂
I made these when I got home from school today. I quartered the recipe because I hate waste and would probably eat them all, which is not good for someone on a diet 😛 Instead of yielding 3 biscuits, I made about 8 thinner ones from the quartered recipe.
Delicious! They tasted exactly like the yummy big scones you get in cafés, but without the fat and guilt!
I actually used xylitol as the sweetener and subbed half the oil for applesauce and it turned out really well 🙂 Will definitely make them again!
Thank you
Hi Katie, I’ve been a fan of your blog for a while but have never commented before. I just wanted to ask why you said not to use rice milk? I am allergic to almonds ( which is terribly sad because I LOVE them) and just don’t like soy milk very much. Is there something about rice milk that doesn’t work for this recipe? Are there any other options?
In this recipe, the milk is mixed with the lemon or vinegar to make “buttermilk.” I read that ricemilk–because it is lower in fat–doesn’t work well for making buttermilk. But any other milk with some fat would probably work. Maybe hemp or oat or hazelnut milk?
I really miss your daily posts. Lately, it seems you miss days and I’m sorry to say that your recent recipes have not been that great (a lot of them don’t even have chocolate!) and they are so short compared to previous ones. I know you’re trying to reorganize your blog & that takes time – but could you focus on the posts more – I loved your older ones 🙁
Wow, Sarah, don’t you think this comment is a little mean? And certainly uncalled for. My recent recipes–such as my snickerdoodles, pumpkin bars, this recipe, etc–are just as involved as usual, and they are 100% made up by me. If I don’t post one day, it’s because I value my readers and only want to put my best content/recipes out there. It would be a waste of their time if I posted every day just because I felt I “had” to get something up.
Please remember, before posting something so harsh, that the recipient of your comment has feelings too. And my feelings are hurt by your comment. I work very (very) hard on all my recipes and only put my best efforts up. It takes a lot of time to develop good recipes.
This is none of my business, but I, for one, do not mind if a recipe is “short.” Short often equals easy! 😉 I don’t have the time to do anything too involved at the moment!
I just recently found your blog and so far am very pleased. 🙂
Me too! That’s my favorite part about these recipes. I hate to cook, but I love to eat. So I really appreciate recipes that aren’t extremely convoluted! 🙂
WTF?!?
This comment is SO ridiculous it is not even funny! Sarah, you have some nerve to come here and criticise like this. Do you have a blog? Do you know how much hard work goes into it?
And also, I’d love to know a blog that posts more recipes (quality recipes and creative recipes) as frequently as Katie’s blog. Most recipe bloggers I follow only post two or three times a week!
Katie, pay no attention to this completely off base comment. I think you are amazing, and your recipes just keep getting better and better! The pumpkin pizookie is my new favorite party dessert, and my kiddos love the healthy chocolate chip cookies. Even my husband likes your chocolate bar pie! I can’t believe you got him to like tofu! You rock!
Yes, Sarah, please remember that CCK doesn’t write her blog solely for you. There are many others out there who do in fact appreciate the fact that not every recipe is a chocolate one. And as for the creativity, I have to agree with Jess. CCK’s recipes are as ingenuitive and delightful as ever.
YUM! I really want to try these, but I don’t have a food processor. Will a blender work just the same? I also have a “mini-chopper” but it’s probably not big enough.
Also, what if I tossed in some shredded coconut? Would that cause them to fall apart? I think the kids will love these… that is, if I share! hehe 😉
Hmmm… I think a blender would be fine! 🙂
And shredded coconut sounds like a GREAT addition!
Awesome! Thanks so much for the response. Looks like I need to add a few things to my next shopping list… 🙂
Any way I could omit the sugar? These look delicious, but I try not to use sugar whenever I can.
I haven’t tried this, but I was thinking about the idea of subbing a bunch of dates for the sugar. Just blend the dates (until they’re completely blended into a powder) with the other ingredients. If you do try it, let me know if it works!
Made ’em for a test run to see if I wanted to take them to work for a potluck. We decided to eat them instead. These are super YUMMY!
I rolled them into balls and put them in a mini muffin tin instead which made the dough stretch further.
Regarding Speculoos spread…seriously addictive. I can barely put the jar down once we open one….be careful;)