These Avocado Biscuits are easy 4-ingredient biscuits made from ripe avocado to add omega-3s and a fluffy texture to your biscuits. They are healthy biscuits for breakfast to serve with any savory spread, and toppings you love.

I love making biscuits, like my Quinoa Biscuits or 2-Ingredient Biscuits but today I wanted to make a version that uses some of my many ripe avocados. This recipe turned out great, and it’s a perfect sweet or savory breakfast or as a side to a soup or salad.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 4 ingredients to make this recipe. Here’s how to pick them.

Mashed Ripe Avocado – This is the key ingredient, giving the biscuits their light-green color and their naturally moist, fluffy texture. It’s important to use an avocado with bright green flesh free of any dark or brown spots to avoid bitterness.
Dairy-Free Yogurt – It adds creaminess and helps achieve a tender crumb. I love using plain coconut or cashew yogurt for a mild tang, but soy yogurt works nicely, too.
Self-Rising Flour – It provides both structure and a natural rise in the biscuits. You can make your own self-rising flour by combining all-purpose flour with baking powder, but avoid using gluten-free flours for this particular recipe since they tend not to work as well here.
Olive Oil – Oil moisture and a enhances flakiness. You can swap in another light-flavored oil (such as canola or sunflower) or even melted plant-based butter, but steer clear of robust, strongly flavored oils that might overpower the delicate avocado taste.
Salt – A pinch of salt boosts the flavors, balancing the creaminess of the avocado and yogurt. It’s a simple yet essential seasoning that you shouldn’t skip unless you’re watching sodium intake.
Garlic Powder (Optional) – For those who enjoy a savory version, garlic powder gives the biscuits with a subtle kick. If garlic isn’t your favorite, try swapping it for onion powder, paprika, cumin, or turmeric for a different flavor profile, or simply leave it out for plain biscuits.

How to Make Avocado Biscuits

This is a really easy recipe to whip up, here’s how in pictures.

Mash the avocados in a large bowl and keep only the amount needed (make a guac with the rest).

Avocado Biscuits ingredients mixed in a large mixing bowl.

Add the other ingredients and stir the batter.

Roll the batter into a thick disc and use a biscuit cutter to cut out 4 portions.

Formed Avocado Biscuit on a baking sheet.

Place the biscuits on a baking sheet and bake them for 15-18 minutes at 400 °F (200°C).

Carine’s Baking Tips

I have a few more tips to help you make the best possible biscuits.

Select the Right Avocado – Ensure your avocado is ripe with a soft, vibrant green interior. Any dark or brown spots should be carefully removed to prevent a bitter taste in your biscuits.
Balance Your Dough Consistency – If the dough seems too wet after combining the ingredients, don’t hesitate to knead in a little extra self-rising flour. Conversely, a splash more dairy-free yogurt can help if the mixture is too dry.
Mix Gently – When forming your dough, stir just until the ingredients come together. Overmixing can lead to tough biscuits instead of that desired soft, flaky texture.
Knead Lightly with Oiled Hands – Lightly oil your hands when kneading to prevent sticking and to maintain the integrity of the dough. This small step makes it much easier to shape the biscuits.
Roll Out Evenly – Roll the dough on a lightly floured surface to your desired thickness, ensuring even baking and a consistent texture throughout each biscuit.
Reuse Leftover Dough – After cutting out the biscuits, gather any scraps, reform them into a ball, and reroll. This maximizes your ingredients and ensures nothing goes to waste.
Experiment with Flavor Variations – If you’re in the mood for something different, try adding a pinch of your favorite spice (like onion powder or paprika) or, for a sweet twist, incorporate a couple of tablespoons of sugar while skipping the salt and garlic powder.
Let Them Cool – Allow the biscuits to cool completely on a rack before slicing. This resting period helps them finish setting, enhancing both flavor and texture.

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Avocado Biscuits

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Breakfast

Cuisine: American

Servings: 4 large biscuits

Calories: 246.7 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ ½ cup Mashed Ripe Avocado - equivalent 1 large Hass avocado, ripe but no black/dark spot in the flesh (note 1)
▢ ½ cup Dairy-Free Yogurt - (note 2)
▢ 2 cups Self-Rising Flour - (note 3)
▢ 3 tablespoons Olive Oil - (note 4)
▢ ½ teaspoon Salt

Optional

▢ ½ teaspoon Garlic Powder - (note 5)

Instructions

Preheat the oven to 400 °F (200°C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
On a chopping board, slice the avocado in half, pit it, and remove any brown or black spots. Dark avocado flesh tastes bitter when baked, you want to avoid this.
Mash the green, ripe avocado flesh with a fork into a smooth puree, then pack in a measuring cup to get 1/2 cup. If you do not have enough, simply complete with more yogurt.
Add the mashed avocado, yogurt, light olive oil, and self-rising flour in a mixing bowl. Stir with a fork, pressing to bring the ingredients together, and form small pieces of dough.
When it starts to form crumbly pieces of dough, lightly oil your hands and knead the dough to form a soft, consistent avocado dough.
If the dough is too wet, adjust it by kneading in more flour.
Roll the dough thick on a lightly floured surface using a rolling pin.
Use a scone cutter to cut out round shapes. You will cut about 2 from this first roll. Gather the leftover dough, reform a ball, reroll it, and cut out 2 more biscuits.
Place the four biscuits on the prepared baking sheet, away from each other – they expand in the oven.
Bake the biscuits for 15-18 minutes at 400 °F (200°C) until golden brown.
Let them cool down on a cooling rack completely before slicing.

Notes

Note 1: You must use a ripe avocado with a perfect green flesh. If there are any dark spots or brown spots on the flesh, make sure you remove them. If you bake brown avocado flesh it creates a bitter earthy taste in your baked goods. You know the avocado is perfect when you lift the stem bit, if it’s nicely green under it, and the avocado is a bit soft when pressed.

Note 2: Any plain yogurt works for the recipe we love to bake with plain dairy-free coconut yogurt, or cashew yogurt, but if you use dairy in your kitchen, feel free to use Greek yogurt.

Note 3: You can make 1 3/4 cup of self-rising flour by stirring 1 3/4 cup of all-purpose flour with 3 teaspoons of baking powder. I don’t recommend gluten-free flours for this recipe.

Note 4: Any light flavor oil can be used, or melted plant-based butter. If you skip the oil for more yogurt, the biscuits won’t be as flaky.

Note 5: The garlic powder is optional, skip for a plain biscuit.

Storage: Store the biscuits in a sealed box in the fridge for up to 4 days or freeze in Ziploc bags for up to 1 month.

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Nutrition

Avocado Biscuits (Omega-Packed, 5 Ingredients)