Biscuit Bites

The Original Chocolate Almond Biscuit Bites

As a lover of all things chocolate, I came across a recipe a few years ago for double chocolate scones that I just had to try.  It was a pretty basic recipe that called for flour, sugar, cocoa, melted chocolate and of course, lots and lots of butter.  The first time I tried it, I only changed the type of flour to my favorite organic white whole wheat but kept the rest of it the same and they were ridiculously good.  Rich, decadent, flaky and buttery, and obviously not that healthy. So I kept changing the recipe a little more each time, adding new things in, changing out fat and sugar sources, trying to make it more nutritious... until I came across this combination.  It still uses cocoa powder and lots of melted dark chocolate, but instead of the butter, I use almond butter. Genius. Not only is it a healthy fat source, it is also high in protein and is equally as rich and decadent without being too overpowering in flavor.  I named this recipe "Chocolate Almond Biscuit Bites" and they have become a true family favorite.

The recipe makes a lot, but that is the point because as soon as they are cool from the oven I put whatever has not been already eaten into bags and freeze them.  They can last for months in there (if they don't get eaten first) and are perfect for my son's snacks at school, a quick breakfast when I am in a rush, or an afternoon pick me up on a busy day.  Like most of my other recipes, I never stop at just one.  As soon as I perfected this one, I changed it up and made lots of variations, and each member of my family has their favorite.  I almost always have a couple of different kinds in my freezer and you can easily change up the ingredients in the ones you make as well depending on what you prefer or what you have on hand to work with.  I hope you too enjoy my one of a kind "biscuit bites" as much as I do!!!

Chocolate Almond Biscuit Bites

4 C. organic white whole wheat flour
   (or whole wheat pastry flour)

2/3 C. organic white sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 C. dark cocoa

1 C. finely diced nuts, (optional)

1 (10 oz.) package dark chocolate chips, (optional)

1 (10 oz.) package dark chocolate chips, melted

1 C. almond butter

1 tsp. almond extract

2 C. buttermilk (or 2 C. soy milk + 2 T. vinegar)

Mix the flour, sugar, baking powder, baking soda, salt, cocoa, nuts (if using) and one package of chocolate chips (if using) in a medium sized bowl.  Melt the other chocolate chips.  Add the almond butter, almond extract and buttermilk to the melted chocolate.  Stir the liquid ingredients all at once into the dry mixture.  If the mixture seems too dry, add more milk, if the mixture seems too wet, add more flour until it is able to be handled easily.  Using the drop method, place small mounds of dough, about 2 inches in diameter, onto an ungreased cookie sheet.  Bake at 350F for about 15-20 minutes, until firm to the touch.

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Blueberry Walnut Biscuit Bites

3- 3 1/2 C. organic white whole wheat flour
   (or whole wheat pastry flour)

1 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. finely diced walnuts

1/2 C. dried blueberries

1/2 C. almond butter

1 C. blueberry preserves

1 tsp. vanilla extract

1 C. buttermilk (or 1 C. soy milk + 1 T. vinegar)

Mix 3 cups of flour, cinnamon, baking powder, baking soda, salt, walnuts and dried blueberries in a medium sized bowl.  Mix the almond butter and preserves until thoroughly combined, then add in the vanilla extract and the buttermilk. Stir the liquid ingredients all at once into the dry mixture.  If the dough is too sticky, add in the extra flour. Using the drop method, place small mounds of dough, about 2 inches in diameter, onto an ungreased cookie sheet.  Bake at 350F for about 15-20 minutes, until firm to the touch.

Blueberry Walnut Biscuit Bites are shown at the top 
Chocolate Almond Biscuit Bites are shown at the bottom
(as you can see, you can make them different sizes and shapes,
and they can be baked for about the same time)

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Cherry Almond Biscuit Bites

Cherry Almond Biscuit Bites

3- 3 1/2 C. organic white whole wheat flour
   (or whole wheat pastry flour)

1 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. slivered almonds

1/2 C. dried cherries and/or chocolate chips, (optional)

1/2 C. almond butter

1 C. tart red cherry preserves

1/2 tsp. almond extract

1 C. buttermilk (or 1 C. soy milk + 1 T. vinegar)

Mix 3 cups of flour, cinnamon, baking powder, baking soda, salt and almonds in a medium sized bowl. (If using dried cherries and/or the chocolate chips, mix them into the flour mixture as well). Mix the almond butter and preserves until thoroughly combined, then add in the almond extract and the buttermilk. Stir the liquid ingredients all at once into the dry mixture.   If the dough is too sticky, add in the extra flour. Using the drop method, place small mounds of dough, about 2 inches in diameter, onto an ungreased cookie sheet.  Bake at 350F for about 15-20 minutes, until firm to the touch.

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Pina Colada Biscuit Bites

3- 3 1/2 C. organic white whole wheat flour
   (or whole wheat pastry flour)

1 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. finely chopped macadamia nuts

1 C. dried pineapple or mango pieces

1/4 C. almond butter

1/4 C. virgin coconut oil

1 C. citrus preserves (orange marmalade, or peach)

1 tsp. vanilla extract

1 C. buttermilk or coconut milk

Mix 3 cups of flour, cinnamon, baking powder, baking soda, salt, macadamia nuts and dried fruit in a medium sized bowl. Mix the almond butter, coconut oil and preserves until thoroughly combined, then add in the vanilla extract and the buttermilk. Stir the liquid ingredients all at once into the dry mixture. If the dough is too sticky, add in the extra flour.  Using the drop method, place small mounds of dough, about 2 inches in diameter, onto an ungreased cookie sheet.  Bake at 350F for about 15-20 minutes, until firm to the touch.