Slightly Sourdough Almond Butter Biscuits with Cacao, Orange & Tart Cherries

Almond Butter Biscuits by An Unrefined VeganThis 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.

Slightly Sourdough Almond Butter Biscuits w/ Cacao, Orange & Tart Cherries
Yields 9
Almond butter replaces shortening in this quick, easy and flavorful plant-based biscuits.
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228 calories
37 g
0 g
7 g
6 g
1 g
74 g
90 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 228
Calories from Fat 59
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
Sodium 90mg
Total Carbohydrates 37g
Dietary Fiber 2g
Sugars 6g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 2/3 cups whole wheat pastry flour
  2. 1 Tbsp. baking powder
  3. pinch salt, if desired
  4. 1/2 tsp. spice blend (see above for link)
  5. 2 Tbsp. pure maple sugar
  6. 1/3 cup sourdough starter (if you don't have starter, use 2/3 cup almond milk, total)
  7. 1/3 cup almond milk
  8. 1/3 cup almond butter
  9. 1/4 cup cacao nibs or semi-sweet chocolate chips
  10. 1/4 cup dried tart cherries
  11. zest from 1/2 an orange
  1. Line a baking pan with parchment and preheat the oven to 475-degrees F.
  2. 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.
  3. 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.
  4. 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.
an unrefined vegan


Almond Butter Biscuits by An Unrefined Vegan

Almond Butter Biscuits by An Unrefined Vegan

36 thoughts on “Slightly Sourdough Almond Butter Biscuits with Cacao, Orange & Tart Cherries

  1. A Tablespoon of Liz

    These look so good! I love the idea of using sourdough starter in other baked goods besides just plain bread.. it ads so much awesome flavor!

  2. Somer

    I think I killed my sourdough start when we were all sick and I didn’t do any baking for nearly 3 weeks. Not making bread this week either. I’ll have to get Amanda to get me another start so that I can make these ASAP when the challenge finishes! They look AMAZING. xx

  3. mycookinglifebypatty

    That was quite the collaboration! It looks and sounds yummy and reminds me that I’ve been wanting to start a starter. Thanks for the great ideas.

  4. narf77

    I “have” a starter…his name is Herman…he is doing penance on my pantry shelf in his dehydrated and vacuum sealed prison till I forget about what he “didn’t” do… I have been very tempted to reanimate him on several occasions…Looking at some recipes I get very excited and think “Herman…you might just be moving out of stasis REAL soon…” but then I remember the slaveatude…the buckets of excess sourdough and the vinegar bricks… and Herman stays on the shelf! A few more recipes like this and I am going to have to give Herman another go against my better judgement! 😉

    1. An Unrefined Vegan

      Oh my gosh! You speak the truth! Sourdough is a HUGE commitment! I was coming up with any way I could think of to use the blasted stuff ;-)! It’s wonderful, but one must know what she’s getting into!

      1. narf77

        Or “out of” as in my case ;). Herman often pleads his case as I am plucking sauces, condiments, spices from the pantry shelf but I have been steadfast and resolute…so far…BUT I found a very interesting article on olde timey sourdough and how to reduce the “sour” (which has Steve backing away from my vinegar bricks even more than the texture!) thanks to ye olde wagon people in the Wild West…I just want a starter that raises my bread, gives me edible bread and that doesn’t require me to wear it in a baby sling around my neck for the rest of my life (while it breeds exponentially!)…maybe I just need more physical friends than online ones! 😉

  5. Lou

    Oh these sound amazing…. bummer I just killed a batch of starter, BUT this recipe is the best motivation to get another batch going. Love this flavour combo…. dribbling a little.

  6. biggsis

    You know you’ve had a good idea when a reader salivates at the NAME of your post. Wow. These sound heavenly. Great collaborative inclusive effort – you’re all geniuses (geniusi?)!

  7. Kristy

    These are pretty much my dream biscuits- the pumpkin almond butter (thank you for the mention, by the way!), the sourdough, the cherries, the orange, the cacao nibs! I swoon over all of these ingredients, but combined in a one beautiful biscuit? I’m kind of in love. 🙂

  8. gigiveganville

    I would probably down the batter before it hit the oven. Almond butter, and almond milk and cherries? and orange? yeah why turn on the oven.

  9. annesturetucker

    Awesome invention Anne 🙂 I can just imagine how good that must be with a hint of sourdough -yum!!
    Love it!

  10. Cauldrons and Cupcakes

    Oh my goodness, Annie. I just made these for breakfast and they were heavenly!
    And now they are… gone.
    ♥♥♥♥♥♥♥♥♥♥♥♥ Thank you! ♥♥♥♥♥♥♥♥♥♥♥♥♥


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