Avocado Biscuits Recipe

If you’re anything like me, you’ll absolutely adore this Avocado Biscuits Recipe. It’s one of those surprisingly delightful recipes that sneak healthy fat into your breakfast or snack without sacrificing the flaky, tender texture you crave in biscuits. I first stumbled upon this recipe when I was trying to use up some perfectly ripe avocados, and let me tell you, it was a total game-changer. You get that creamy, buttery touch from the avocado, making every bite moist and oh-so-satisfying.

Avocado biscuits are fantastic for breakfast paired with jam or even alongside your favorite savory dish. What makes this Avocado Biscuits Recipe really stand out is how simple it is—just a few ingredients, no complicated steps, and you don’t even need butter or cream to get an amazingly tender crumb. Trust me, once you try these, you’ll be coming back to this recipe again and again, especially when you want an easy, fresh twist to classic biscuits.

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Ingredients You’ll Need

The magic behind this Avocado Biscuits Recipe lies in simple, clean ingredients that come together beautifully. Using self-rising flour means you don’t have to fuss with separate leavening, and the ripe avocado brings that creamy richness naturally.

• Ripe Hass Avocado: Pick one with perfect green flesh—avoid any dark or brown spots to keep the flavor fresh, not bitter.
• Dairy-Free Yogurt: I love coconut or cashew yogurt for this, but Greek yogurt works if you prefer dairy; it keeps the dough tender.
• Self-Rising Flour: You can make your own by mixing flour with baking powder if you don’t have store-bought; it helps the biscuits rise nicely.
• Olive Oil: Using a light olive oil adds moisture and richness without heaviness; you can swap butter if you like, but oil works best here.
• Salt: Just a pinch to bring out all the subtle flavors.
• Optional Garlic Powder: For a little garlic kick that’s subtle but delicious in the savory version.

Variations

I love how flexible this Avocado Biscuits Recipe is. You can easily tweak it depending on what you have or the flavor profile you want to explore. Here are some variations I’ve tried (and enjoyed!) that might inspire your next batch.

• Garlic and Herb: Adding garlic powder along with fresh rosemary or thyme really takes the flavor to the next level—perfect for serving with soups or salads.
• Dairy-Free Only: Sticking with coconut or cashew yogurt and olive oil means these biscuits are great for anyone avoiding dairy, without any texture compromise.
• Spicy Twist: I sometimes add a pinch of cayenne or smoked paprika for an unexpected little heat that pairs beautifully with avocado’s creaminess.
• Sweet Variation: Skip the garlic, add a touch of honey or maple syrup, and serve with fresh fruit and butter for a breakfast treat.

How to Make Avocado Biscuits Recipe

Step 1: Prep Your Oven and Avocado

Start by preheating your oven to 400 °F (200°C) and prepare a baking sheet with parchment paper lightly sprayed with oil—this helps the biscuits not stick and get beautifully golden. Next, halve your avocado, pit it, and carefully scoop out the flesh, removing any brown spots because those can make the biscuits taste bitter once baked. Mash the good green avocado flesh into a smooth puree with a fork; this creamy base adds so much moisture and flavor.

Step 2: Mix the Dough

In a large bowl, combine the mashed avocado, yogurt, olive oil, and self-rising flour. I find using a fork to press and stir helps bring the mixture together gently without overworking it. Once it begins to clump into dough, lightly oil your hands and knead just until you get a soft, consistent dough. If it feels too sticky, sprinkle in a bit more flour—but not too much, or your biscuits will get tough.

Step 3: Roll and Cut the Biscuits

Turn the dough onto a lightly floured surface and gently roll it to about ¾ inch thick. Use a round biscuit cutter or scone cutter to cut out your shapes—you’ll get around four large biscuits from this batch. Gather leftover dough, gently press it back into a ball, and reroll to cut more biscuits. Keep them spaced apart on your baking sheet to give them room to puff up in the oven.

Step 4: Bake until Golden

Pop your tray in the preheated oven and bake for 15 to 18 minutes until the biscuits are golden brown on top. This golden color tells you they’re perfectly cooked through and beautifully flaky on the inside. Let them cool on a rack before slicing—this rest time firms them up just enough without drying them out.

How to Serve Avocado Biscuits Recipe

Garnishes

My favorite way to garnish these biscuits is with a little flaky sea salt sprinkled on top right before baking—it gives just the right finishing touch. For serving, I love topping them with a smear of butter and a drizzle of honey or jam for a sweet contrast. Sometimes, a light brush of herb butter with chives or basil turns it into a savory delight.

Side Dishes

You’ll find these biscuits pair wonderfully with eggs any style in the morning or alongside a fresh salad at lunchtime. They’re also a killer accompaniment to soups, especially creamy tomato or roasted vegetable soups. My family goes crazy when I serve them with chili or stew, soaking up all those rich flavors.

Creative Ways to Present

For a brunch spread, I like stacking avocado biscuits with layers of smoked salmon, cream cheese, and fresh dill for a fancy open-face sandwich. Or, slice and toast leftover biscuits, then top with guacamole and salsa for a fun appetizer. If you want to impress guests, serving them alongside mini bowls of flavored butters—think lemon herb or roasted garlic—creates a beautiful presentation that tastes amazing.

Make Ahead and Storage

Storing Leftovers

I usually store leftover avocado biscuits in an airtight container in the fridge for up to 4 days. When well-sealed, they retain their moisture beautifully and don’t dry out. Just bring them to room temperature before reheating for best results.

Freezing

These biscuits freeze really well! I usually freeze them in single layers inside Ziploc bags for up to 1 month. When I want some, I let them thaw on the counter for about 30 minutes and then warm them in the oven—super convenient and they still taste fresh.

Reheating

For reheating, I avoid the microwave since it can make the biscuits rubbery. Instead, I pop them in a preheated oven at 350°F for 5-7 minutes or toast them lightly. This way, you get that fresh-baked warmth and slightly crisp exterior again.

FAQs

Final Thoughts

I absolutely love how this Avocado Biscuits Recipe brings something fresh and nourishing to the table without adding complication. It’s a recipe I always keep in my back pocket for easy breakfasts, quick snacks, or when I want to sneak a little extra creaminess into my baking without butter. If you’ve got ripe avocados hanging around, give these biscuits a whirl—you’ll be pleasantly surprised at how versatile and delicious they are. Trust me, once you try them, they’ll become a regular in your kitchen too!

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