Avocado Sourdough Biscuits

Avocado Biscuits ~ A Heart Healthy Alternative!

Today I’m resurrecting an old post~Avocado Biscuits, that I had removed so I could fiddle with the recipe and see if I could improve the flavor without adding too much sugar or other fats.

This recipe is a flavorful dairy free alternative to the standard buttery biscuit. The trick is adding flavor in other ways. In this case, I’ve added sourdough starter. Wait! don’t close your browser or scroll past this recipe just yet.

While I have a two year old sourdough starter in my refrigerator and love baking with it, you can make a simple overnight starter if you don’t have it.

To make an overnight starter, stir together 1/4 cup room temperature water with 1/4 cup unbleached all-purpose flour, or bread flour and 1/8 teaspoon active dry yeast. Cover loosely and let sit overnight for use the next day.

If you just want to skip using the starter in this recipe, go ahead. While it adds great flavor, you can still have great avocado biscuits without it.

While you can’t really see it here, these biscuits do take on a tinge of green from the avocado. Thankfully, my son doesn’t mind as green is his favorite color!

Homemade Avocado Biscuits

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment.

The avocado doesn’t have to be cold, just use it ripe from your counter.

“Cut” 3 tablespoons fresh avocado sprinkled with a teaspoon of lemon juice into:

1 cup unbleached all-purpose flour

1/3 cup white wheat, whole wheat, oat flour or nut flour

You could make these with 1 and 1/2 cups of unbleached all-purpose flour if you like, the different flours add flavor and fiber!

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar*

Now, stir in 1/3 cup sourdough starter fresh from the fridge (no need to feed it first, just stir it up good before measuring it out). You will not need to let these biscuits sit and rise before baking. The sourdough is really there as a flavor enhancer, not as a leavener.

Add 1/3 cup cold water, and stir.

If you are making these without the addition of sourdough starter, you’ll need to add an additional tablespoon or two each of flour and liquid. Choose a liquid that will add flavor to your biscuits, like coconut milk or apple cider.

If it’s still not coming together, add cold water 1 tablespoon at a time until it’s kneadable.

Knead just until it comes together and cut biscuits out. Transfer to lined baking sheet.

If you pat or roll your dough out into a rough circle you can use a knife to cut the circle into sixths or eighths, like I’ve done here.

Bake for 12 to 15 minutes, or until light golden brown and baked through.

freshly baked avocado sourdough biscuits

This batch, patted out into a circle then cut into eighths, rose so high some of them toppled over in the oven!

Remove from the oven, let cool and eat!

I used fresh blueberries and lemon zest for this batch of drop biscuits

*I like to use demerara sugar, but you can use any type sugar you want. You could also sub in a tablespoon or two of unsweetened applesauce or pureed fruit instead. My favorite combination is actually unsweetened applesauce, homemade (although you can certainly use store bought). I stir two tablespoons applesauce into the sourdough starter before adding it to the biscuit dough.

I usually stud my breakfast biscuits with mini semi-sweet chocolate chips because my son loves them. If you’re going for vegan biscuits, substitute with dairy free chocolate chips, berries, dried fruit or nuts. Stir them into the dough right before you start kneading.

If you find you like the avocado biscuits, try subbing avocado for egg in homemade pasta! I’ve got the recipe right here Homemade Avocado Pasta Dough ~ Vegan.