Avocado Biscuits

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/avocado-biscuits/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: large biscuits

Calories: 246.7kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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.

Nutrition