This biscuit is truly a collaborative effort. I modified a recipe from The Joy of Vegan Baking, by Colleen Patrick-Goudreau by replacing the vegan butter with almond butter, trading out the AP flour for whole wheat and kicking in some sourdough starter – which came from the kitchen of Amanda of Good Clean Food. The delicious spice blend comes from a sourdough pancake recipe that I veganized (and that failed miserably for me). I continued the team effort by accompanying the biscuits with some tasty finds from other blogs: a pumpkin version of Kristy’s Sweet Potato Pecan Butter and a steaming hot Pumpkin Spice Latte courtesy of Happy Healthy Life.Print
Almond butter replaces shortening in this quick, easy and flavorful plant-based biscuits.
- 1 2/3 cups whole wheat pastry flour
- 1 Tbsp. baking powder
- pinch salt, if desired
- 1/2 tsp. spice blend (see above for link)
- 2 Tbsp. pure maple sugar
- 1/3 cup sourdough starter (if you don’t have starter, use 2/3 cup almond milk, total)
- 1/3 cup almond milk
- 1/3 cup almond butter
- 1/4 cup cacao nibs or semi-sweet chocolate chips
- 1/4 cup dried tart cherries
- zest from 1/2 an orange
- Line a baking pan with parchment and preheat the oven to 475-degrees F.
- In a large bowl, whisk together the flour, baking powder, salt, spice blend and maple sugar. In a small bowl, whisk together the sourdough starter and milk. Set aside.
- Mix the almond butter into the flour mixture and then pour the sourdough mixture in and add the orange zest – stir or use your hand to bring the dough together. Add more milk if necessary. Add in the cacao nibs and the dried cherries.
- On a floured surface, pat the dough into a square or circle and cut into pieces. Place on the prepared baking sheet leaving an inch or so between biscuits. Brush with almond milk, if desired. Bake for 8-10 minutes or until brown on the outside.