Buttery Pecan Pie Biscuits

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.

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 😉

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?

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?

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.

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!

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!

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 😀