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Notes:

I don’t need anyone to test the recipe as written; I know I’m going to post that one. (If you want to make it as written, I stand behind the results of that recipe.) But I’ve added—in parenthetical remarks—some variations. I’d love for someone to test out the following variations:

1. The gluten-free variation

2. The lower-fat variation

3. The sugar-free variation

4. The liquid-sweetener variation

Please don’t change more than one thing about the recipe in the same test. It’s like science class… only change one variable at a time! :)

Buttery Pecan Pie Biscuits

(makes 8-12)

  • 1 and 3/4c spelt flour (Can someone try this with a gluten-free mix?)
  • 1/2 cup toasted pecans
  • 1/2 cup brown sugar (Can someone try liquid sweetener instead? You might have to use less nondairy milk. Alternatively, does anyone want to try omitting the brown sugar and adding 1/2 cup of dates or raisins instead? Pulverize the raisins with the other ingredients.)
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 T canola oil (Anyone care to try subbing some of this with applesauce? I know a lot of my readers appreciate lower-fat variations. Or maybe nut butter would work?)
  • 2/3 cup nondairy milk
  • 1 T white vinegar or lemon juice

Preheat oven to 375 degrees. Pulse pecans in the food processor, then add other dry ingredients and pulse until smooth.

Meanwhile, mix the vinegar and milk in a little bowl. Let sit for at least 5 minutes.

Transfer the dry ingredients to a big bowl and add milk mixture and oil. Mix until it comes together.

Transfer dough to a tray, and knead a few times until it’s not sticky. (Sprinkle with more flour if needed.) Press dough into a rectangle 1/2-inch thick, and cut into squares or rounds. You can bake them on the same tray. Bake 14-15 minutes.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 

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  1. Kelsey Lantz says:

    SO just discovered your blog and am obsessed (I may have even wrote a post about you). Don’t worry I’m not a creepy stalker or anything though…just in awe that I can have yummy desserts that I love without that nasty, who-knows-what-it-is ingredients. The girls that I nanny are the PICKIEST eaters and so we spent the weekend letting them go through and pick out recipes that we are going to try next weekend. They were each supposed to pick one or two….let’s just say they pretty much chose every single recipe…we’re gonna be doing some MAJOR baking. I totally plan on being a taste tester..love trying out new recipes and learning new creative ways to make things healthy. Keep doing what you’re doing girl. you rock.

  2. Kelsey Lantz says:

    SO just discovered your blog and am obsessed (I may have even wrote a post about you). Don’t worry I’m not a creepy stalker or anything though…just in awe that I can have yummy desserts that I love without that nasty, who-knows-what-it-is ingredients. The girls that I nanny are the PICKIEST eaters and so we spent the weekend letting them go through and pick out recipes that we are going to try next weekend. They were each supposed to pick one or two….let’s just say they pretty much chose every single recipe…we’re gonna be doing some MAJOR baking. I totally plan on being a taste tester..love trying out new recipes and learning new creative ways to make things healthy. Keep doing what you’re doing girl. you rock.

  3. I really want to try this, but I want to break the rules and sub out the sugar AND the oil. And maybe the flour. I never was any good at science 😉

  4. I really want to try this, but I want to break the rules and sub out the sugar AND the oil. And maybe the flour. I never was any good at science 😉

  5. Sara A says:

    Hi Katie! This might be a silly question, but I’m very literal and need help discerning. It isn’t in parentheses so I wanted clarification. Would you still like someone to try out the almond joy biscuit recipe or has it already been tested for you? I’m allergic to pecans but almonds are a-ok and I’d love to try it out if you’re still in need.

    Also
    -Is it a 1:1 switch out for coconut oil vs. canola?
    -Do you blanch your own almonds, peel, then toast? Or do you purchase peeled, toasted almonds? Or some other combination?

    1. I actually got anxious (and hungry!) and just made them tonight! So although I don’t need them tested anymore, feel free to still make them if you wish. I think I might like them even better than the pecan version. (But maybe that’s because I added chocolate chips!)

      I still used 3 T coconut oil (so yes, an even switch), and I just used slivered almonds (untoasted), so they were already peeled for me. I was lazy :).

    2. I actually got anxious (and hungry!) and just made them tonight! So although I don’t need them tested anymore, feel free to still make them if you wish. I think I might like them even better than the pecan version. (But maybe that’s because I added chocolate chips!)

      I still used 3 T coconut oil (so yes, an even switch), and I just used slivered almonds (untoasted), so they were already peeled for me. I was lazy :).

  6. Sara A says:

    Hi Katie! This might be a silly question, but I’m very literal and need help discerning. It isn’t in parentheses so I wanted clarification. Would you still like someone to try out the almond joy biscuit recipe or has it already been tested for you? I’m allergic to pecans but almonds are a-ok and I’d love to try it out if you’re still in need.

    Also
    -Is it a 1:1 switch out for coconut oil vs. canola?
    -Do you blanch your own almonds, peel, then toast? Or do you purchase peeled, toasted almonds? Or some other combination?

  7. Sara A says:

    I write this as a finish up a single lady cupcake (microwaved with chocolate chips, apple sauce, and stevia). Mmm. So tempting to make a second, but that kind of defeats the purpose of making a single cupcake. I have learned to put all the ingredients away as the microwave is heating so that I don’t succumb to the temptation of mixing up a second when the first one dings.

    Anyway, getting back to the point. . .Thanks for answering my silly questions! I’m sorry I was too slow to actually help with the first testing of the almond version. I will try it out with whole wheat flour and unpeeled almonds (since the idea of blanching and peeling on top of roasting sounds like more work than I’m up for). I’ll try to get to it this weekend and I’ll let you know by Monday how it works out. Since you already tested your almond version I figure two changes are permissible :o)

    How did yours turn out?

    1. They were really good! Maybe even more like scones than biscuits.

    2. They were really good! Maybe even more like scones than biscuits.

  8. Sara A says:

    I write this as a finish up a single lady cupcake (microwaved with chocolate chips, apple sauce, and stevia). Mmm. So tempting to make a second, but that kind of defeats the purpose of making a single cupcake. I have learned to put all the ingredients away as the microwave is heating so that I don’t succumb to the temptation of mixing up a second when the first one dings.

    Anyway, getting back to the point. . .Thanks for answering my silly questions! I’m sorry I was too slow to actually help with the first testing of the almond version. I will try it out with whole wheat flour and unpeeled almonds (since the idea of blanching and peeling on top of roasting sounds like more work than I’m up for). I’ll try to get to it this weekend and I’ll let you know by Monday how it works out. Since you already tested your almond version I figure two changes are permissible :o)

    How did yours turn out?

  9. Sara A says:

    TASTY!

    I made mine with white whole wheat flour, almond milk, coconut oil, and home-toasted peel-on almonds. They came out biscuit-like, a bit more moist and soft than scones. The only thing I would change is adding in maybe 1/2tsp of salt to bring the flavors together a bit more. With my personal taste I could probably have used a little less sugar as well, but for the average palate I’d say the sweetness is just right. If I were to add chocolate chips I’d probably halve the amount of sugar.

    Thanks for the recipe, Katie! Next time I’ll try it with applesauce, less sugar, and chocolate chips. Mmm.

  10. Sara A says:

    TASTY!

    I made mine with white whole wheat flour, almond milk, coconut oil, and home-toasted peel-on almonds. They came out biscuit-like, a bit more moist and soft than scones. The only thing I would change is adding in maybe 1/2tsp of salt to bring the flavors together a bit more. With my personal taste I could probably have used a little less sugar as well, but for the average palate I’d say the sweetness is just right. If I were to add chocolate chips I’d probably halve the amount of sugar.

    Thanks for the recipe, Katie! Next time I’ll try it with applesauce, less sugar, and chocolate chips. Mmm.

  11. Meredith says:

    OK Katie, I finally made these! They are delicious. I made two batches, so here are my variations. For both, I accidentally added too much applesauce (instead of oil), making the “dough” more like a “batter”, but they still turned out great. 1st batch: used 1 c white flour, 3/4 c whole wheat flour (didn’t have spelt and wasn’t sure what it was closest to), subbed applesauce instead of oil. No other changes. Fluffy and delicious! It does taste like a fat-free baked good, though, but I don’t mind. For the 2nd batch, I broke the rules and changed more than one ingredient, but I liked the 2nd batch better than the first, so I had to share! 2nd batch: 1 c oat flour, 6 T almond meal, 6 T buckwheat flour, 1/4 c brown sugar, 1/4 c sugar equivalent (stevia); 3 T applesauce; 1/2 t xanthan gum; pinch salt; all the rest was the same. Soooo good!

    1. I’m so excited you did a gluten-free version! When I post the recipe, I’ll probably tell people to look at these tester recipe comments for ideas on variations. People ask for gf variations of my recipes all the time!

    2. I’m so excited you did a gluten-free version! When I post the recipe, I’ll probably tell people to look at these tester recipe comments for ideas on variations. People ask for gf variations of my recipes all the time!

  12. Meredith says:

    OK Katie, I finally made these! They are delicious. I made two batches, so here are my variations. For both, I accidentally added too much applesauce (instead of oil), making the “dough” more like a “batter”, but they still turned out great. 1st batch: used 1 c white flour, 3/4 c whole wheat flour (didn’t have spelt and wasn’t sure what it was closest to), subbed applesauce instead of oil. No other changes. Fluffy and delicious! It does taste like a fat-free baked good, though, but I don’t mind. For the 2nd batch, I broke the rules and changed more than one ingredient, but I liked the 2nd batch better than the first, so I had to share! 2nd batch: 1 c oat flour, 6 T almond meal, 6 T buckwheat flour, 1/4 c brown sugar, 1/4 c sugar equivalent (stevia); 3 T applesauce; 1/2 t xanthan gum; pinch salt; all the rest was the same. Soooo good!

  13. mrsluckypants says:

    Sorry for the delay. I meant to try these sooner but things got busy. They were worth the wait though! I made the buttery pecan pie biscuits today. I followed your recipe exactly except that I tried the date sweetened version. Can’t wait to try the original version to compare. I stuffed my dates into a 1/2 cup measure cup then poured boiling water over them and let them sit for 15 minutes. Then I cut the pits out and put them in the food processor with the dry ingredients and pulsed until smooth. The roasted pecans and dates smelled heavenly together! Roasting nuts smell heavenly anyway, but the carmel-like smell of the dates made them even better! The texture of the biscuits is wonderful, moist interior and slightly crusty exterior and more importantly they taste great. They aren’t very sweet and I do have a sweet tooth (trying to tame it, that’s why I love your site), but they are biscuits so I don’t think they are supposed to be sweet. This was a great recipe that I would love to make for the upcoming holidays. Unfortunately my immediate family doesn’t like nuts so I will enjoy these all by myself and make them as a wonderful treat to share with my extended family. Thanks for the opportunity to test this recipe. I would love to do more in the future. It would be lovely if there were a link on the front page of your blog for the taste tester recipes and comments. I went back through prior posts and couldn’t find the link, but did find it once I did a search. Not sure how I missed it the first time, but none the less it’s not as easy to find now that some time has passed. Take Care and keep doing what you are doing. Many people enjoy your blog and wonderful recipes!

    1. Oh wow, I’m so excited you tried a date version!

      I had originally planned to do a link on my front page, but so few people tried the tester recipes that I am not sure if I’m going to add any more. But I will continue to post regular recipes :).

      1. mrsluckypants says:

        Update: I said that my immediate family doesn’t like nuts and they don’t usually, but they love these biscuits. The recipe made 12 biscuits. I used my biscuit cutter which is 2 3/4″ in diameter . I just made them yesterday and we only have 4 left tonight. So much for me getting to enjoy them all myself. This recipe is a keeper. Thanks

      2. mrsluckypants says:

        Update: I said that my immediate family doesn’t like nuts and they don’t usually, but they love these biscuits. The recipe made 12 biscuits. I used my biscuit cutter which is 2 3/4″ in diameter . I just made them yesterday and we only have 4 left tonight. So much for me getting to enjoy them all myself. This recipe is a keeper. Thanks

    2. Oh wow, I’m so excited you tried a date version!

      I had originally planned to do a link on my front page, but so few people tried the tester recipes that I am not sure if I’m going to add any more. But I will continue to post regular recipes :).

  14. mrsluckypants says:

    Sorry for the delay. I meant to try these sooner but things got busy. They were worth the wait though! I made the buttery pecan pie biscuits today. I followed your recipe exactly except that I tried the date sweetened version. Can’t wait to try the original version to compare. I stuffed my dates into a 1/2 cup measure cup then poured boiling water over them and let them sit for 15 minutes. Then I cut the pits out and put them in the food processor with the dry ingredients and pulsed until smooth. The roasted pecans and dates smelled heavenly together! Roasting nuts smell heavenly anyway, but the carmel-like smell of the dates made them even better! The texture of the biscuits is wonderful, moist interior and slightly crusty exterior and more importantly they taste great. They aren’t very sweet and I do have a sweet tooth (trying to tame it, that’s why I love your site), but they are biscuits so I don’t think they are supposed to be sweet. This was a great recipe that I would love to make for the upcoming holidays. Unfortunately my immediate family doesn’t like nuts so I will enjoy these all by myself and make them as a wonderful treat to share with my extended family. Thanks for the opportunity to test this recipe. I would love to do more in the future. It would be lovely if there were a link on the front page of your blog for the taste tester recipes and comments. I went back through prior posts and couldn’t find the link, but did find it once I did a search. Not sure how I missed it the first time, but none the less it’s not as easy to find now that some time has passed. Take Care and keep doing what you are doing. Many people enjoy your blog and wonderful recipes!

  15. Michelle says:

    Hello Katie! I just got done making this and everything was the same except I used dates, lemon, and coconut oil. I could not knead at all it was way too sticky so I added another cup of flour. They are currently in the oven so we will see how it goes 😀

  16. Michelle says:

    Hello Katie! I just got done making this and everything was the same except I used dates, lemon, and coconut oil. I could not knead at all it was way too sticky so I added another cup of flour. They are currently in the oven so we will see how it goes 😀