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 want to make these! I was wondering if almond butter could be used in replace of pulsing the almonds?? Do you think?
Hmmm… I don’t know! If you try it, do let me know if it works :).
These look delicious! Do you think melted coconut oil would work in place of the canola oil? Forgive me if someone else asked and I missed it!!
Definitely!
I actually had tried this and it made them PERFECT!!!! 🙂 We all loved this recipe. My husband (who doesn’t like coconut….and I added shredded coconut; haha), my 6-year-old, my 4-year-old, and even the 1-year-old. We couldn’t get enough!
hmmm im wondering if you could “sub” flax in instead of almonds
Thanks SO much Katie! I have been searching for YEARS for an easy gluten free biscuit mix! Can not wait to try them!
Biscuits are so easy to change up for any meal or dessert (have yet to add chocolate chips though but I think I will have to now!). Love them! Although, one time I accidentally put in a baking soda instead of the baking powder which the recipe called for. Those were not edible. Ick!
katie is it the oil that takes place of the “butter” in your recipes like this one? Also what other flour can you use in this recipe- for example would oat flour work? 😉
I just pulled these out of the oven,and they are awesome! I am new to the eating healthy/natural thing, and am so excited to know that all this stuff tastes sssoooo good! Thanks!
katie these biscuits are amazing! ive tried many delicious recipies from your blog and this is for sure one of my favorites! i omited the almonds since i dont typically like nuts in baked desserts (peanut butter is an exeption) and so i guess mine more like chocolate chip biscuits. 🙂 if you omited the nuts and chocolate chips i bet this would make some delicious, buttery pot pie and pizza crusts! im so thankful for your blog, now i can indulge myself in heavenly vegan sweets while staying healthy. i know you hear this alot but you truly are incredible! and i love your sense of humor and personality 😀
I made these today and they turned out terrific! Much less dense than the scones I usually make. I used “Cup 4 Cup” gluten free flour plus a tsp of zanthan gum. Delicious gluten free treat!!
Can I replace all the spelt flour with oat flour?
I don’t have spelt flour and have run out of all flours except oat flour 🙂