Description
These Avocado Biscuits are soft, flaky, and packed with the creamy goodness of ripe avocado. Made with simple ingredients like self-rising flour, dairy-free yogurt, and olive oil, they offer a deliciously wholesome alternative to traditional biscuits. Perfect for breakfast or as a savory snack, these biscuits bake up golden and tender with a subtle hint of avocado flavor.
Ingredients
Scale
Main Ingredients
- ½ cup Mashed Ripe Avocado (from 1 large Hass avocado, ripe with no dark spots)
- ½ cup Dairy-Free Yogurt (plain coconut or cashew yogurt recommended, Greek yogurt can be used)
- 2 cups Self-Rising Flour (or 1 3/4 cup all-purpose flour + 3 tsp baking powder)
- 3 tablespoons Olive Oil (or any light flavor oil or melted plant-based butter)
- ½ teaspoon Salt
Optional Ingredient
- ½ teaspoon Garlic Powder
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400 °F (200°C). Line a large baking sheet with parchment paper and lightly spray it with cooking oil spray. Set aside.
- Prepare the Avocado: Slice the avocado in half, remove the pit, and discard any brown or dark spots on the flesh. Mash the green flesh with a fork until smooth and measure ½ cup. Add additional yogurt if avocado quantity is insufficient.
- Mix Ingredients: In a mixing bowl, combine mashed avocado, dairy-free yogurt, olive oil, self-rising flour, salt, and optional garlic powder. Stir gently with a fork, pressing to bring the ingredients together until small dough pieces form.
- Knead Dough: Lightly oil your hands and knead the crumbly dough until it becomes soft and consistent. If the dough feels too wet, knead in more flour gradually until the right texture is reached.
- Roll Out Dough: On a lightly floured surface, roll the dough to a thick consistency using a rolling pin. Use a scone cutter to cut out round biscuit shapes—about 2 per roll.
- Cut and Shape More Biscuits: Gather leftover dough, form a ball, reroll, and cut 2 more biscuits. Place all four biscuits spaced apart on the prepared baking sheet.
- Bake Biscuits: Bake in the preheated oven for 15-18 minutes or until the biscuits turn golden brown.
- Cool Before Serving: Remove from the oven and allow biscuits to cool completely on a cooling rack before slicing or serving.
Notes
- Use a perfectly ripe avocado with green flesh only; remove any dark or brown spots to avoid bitterness.
- Dairy-free yogurt like coconut or cashew yogurt is preferred, but Greek yogurt can be substituted if dairy is not a concern.
- Self-rising flour can be homemade by mixing all-purpose flour with baking powder. Gluten-free flour is not recommended.
- Light flavored oils or melted plant-based butter works well; skipping oil will reduce flakiness.
- Garlic powder is optional and can be omitted for plain biscuits.
- Store biscuits in an airtight container in the refrigerator for up to 4 days or freeze in Ziploc bags for up to 1 month.
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
