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.
