If a biscuit and a scone had babies:
Until yesterday, I’d never made biscuits.
(Unless you count popping open a can of Pillsbury Grands as “making biscuits.”)
I was surprised by how quickly this recipe—created yesterday morning—came together. For some reason I’d thought biscuit-making would be complicated, but these are quick and simple. I’ll definitely make them again; they were that good.
Chocolate-Almond Joy Biscuits
(makes 8–12)
- 1 3/4 cups spelt flour (or white flour, or Arrowhead Mills gluten-free mix)
- 1/2 cup peeled almonds (sliced almonds work well)
- 1/2 cup brown sugar, coconut sugar, or sucanat
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon plus 1/8 teaspoon salt
- 3 tablespoons coconut oil or canola oil
- 2/3 cup milk of choice (almond or soy milk work well; avoid rice milk)
- 1 tablespoon white vinegar or lemon juice
- Optional: chocolate chips (highly recommended)
Preheat the oven to 375°F (190°C). Pulse the almonds in a food processor, then add the other dry ingredients and pulse until evenly combined. In a small bowl, mix the vinegar with the milk and let it sit for at least 5 minutes to curdle slightly. Combine the dry ingredients in a large bowl, then add the milk mixture and the oil. Stir just until the dough comes together.
Turn the dough onto a lightly floured surface and knead a few times until it is no longer sticky, adding a little flour if needed. Press the dough into a rectangle about 1/2 inch thick and cut into squares or rounds. Place the biscuits on a baking tray and bake for 14–15 minutes, until golden.
Topping ideas: nut butters or a light frosting complement these biscuits well, though they’re excellent plain and warm from the oven.
These almond biscuits are perfect for breakfast and make a satisfying snack. Omit the chocolate chips if you prefer a savory pairing, or keep them for a sweeter treat—either way they work with any meal.
Nutrition information follows the same profile as the pecan biscuit recipe.
I haven’t tried substituting applesauce for the oil in this recipe; it’s likely to change the texture and may yield a gummy result, so I don’t recommend it. If you want lower-fat options, consider recipes designed specifically to be oil-free.
A fat-free baked good I enjoy is polka-dot banana bread, which is a good alternative if you’re avoiding added oils.