What better way to celebrate Valentine’s Day than with a heart healthy treat!
If you follow my blog, you might already be familiar with my recipe for Homemade Avocado Pasta Dough which calls for substituting the egg in pasta with avocado. It’s vegan, delicious and healthy (cholesterol free – which benefits people like me with high cholesterol).
A few weeks ago I was really flattered when my recipe was linked in a blog post on the website for Avocados From Mexico! Read about 15 Tools Every Kitchen Needs and scroll down to number 15, A Pasta Machine. Then click on the word “avocado” to see it. While you’re there take some time to check out their website, including nutritional information for avocados, recipes, tips and articles.
I have since experimented with adding and/or substituting avocado in other baked goods and have loved the results in breads, rolls and biscuits. Best of all, my family is pleasantly surprised when I tell them it’s in there ~ after they eat it, of course!
While these biscuits don’t rise as much as biscuits made with butter or shortening, the texture of them is so light you won’t miss the height!
Homemade Avocado Biscuits
Preheat oven to 435 degrees Fahrenheit and line a baking sheet with parchment or a silicone liner.
3/4 cup white wheat or whole wheat flour
3/4 cup unbleached all-purpose flour
1 tablespoon baking powder
1 tablespoon coconut sugar (or regular granulated sugar)
1/4 teaspoon salt
1 teaspoon ground cinnamon
Mix the dry ingredients above in a medium bowl with a spoon or whisk until everything is well combined.
Use a pastry cutter or two forks to cut in:
1/3 cup fresh avocado, dipped in a little lemon juice to preserve color
2 tablespoons vegetable shortening or solidified coconut oil
When all the fat is cut in it should look like this:
Now add 3 tablespoons very cold water and mix to see if the dough will come together. If it seems too dry, add cold water one tablespoon at a time until you get a dough that will come together in a ball.
At this point turn the dough out onto a lightly floured surface and knead for a minute or two until it feels right. What is that? It should not be too slack so that when you roll it out it falls apart. If it is, just add a little more flour and knead again until it is rollable.
This biscuit dough is not like others, the type of fat and lower gluten content from the whole wheat flour keeps it from getting tough. You don’t have to worry about over kneading.
Roll biscuit dough out to desired thickness (mine were rolled about 1 inch thick). Use biscuit cutter or cookie cutter to cut out shapes. Place about an inch apart on your lined baking sheet.
Bake for 6-9 minutes for 1 inch biscuits; 9-12 minutes for 2 inch biscuits; 12-15 minutes for larger biscuits. Check for doneness by carefully pressing tops (a tiny bit of give) and looking for a very lightly browned bottom.
I always stud my breakfast biscuits with mini semi-sweet chocolate chips because my son loves them. If you’re going for vegan biscuits, substitute with chopped fruit, nuts or cacao nibs. Stir them into the dough right before you start kneading.
Since these biscuits don’t contain much sugar, they are perfect with homemade jam or jelly. I’m serving mine with some freshly made strawberry jelly using my Strawberry Vanilla Jam recipe. I simply strained the fruit out before adding sugar and pectin. I saved the strained fruit and put it away in the freezer to use in smoothies later.