Avocado Biscuits (Omega-Packed, 5 Ingredients)

These Avocado Biscuits are easy 4-ingredient biscuits made from ripe avocado to add omega-3s and a fluffy texture to your biscuits. They are healthy biscuits for breakfast to serve with any savory spread, and toppings you love.

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I love making biscuits, like my Quinoa Biscuits or 2-Ingredient Biscuits but today I wanted to make a version that uses some of my many ripe avocados. This recipe turned out great, and it’s a perfect sweet or savory breakfast or as a side to a soup or salad.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Avocado Biscuits

These Avocado Biscuits are easy 4-ingredient biscuits made from ripe avocado to add omega-3s and a fluffy texture to your biscuits. They are healthy biscuits for breakfast to serve with any savory spread, and toppings you love.

5 from 12 votes

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 4 large biscuits

Calories: 246.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ½ cup Mashed Ripe Avocado - equivalent 1 large Hass avocado, ripe but no black/dark spot in the flesh (note 1)
• ▢ ½ cup Dairy-Free Yogurt - (note 2)
• ▢ 2 cups Self-Rising Flour - (note 3)
• ▢ 3 tablespoons Olive Oil - (note 4)

Optional

• ▢ ½ teaspoon Salt
• ▢ ½ teaspoon Garlic Powder - (note 5)

Instructions

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
• On a chopping board, slice the avocado in half, pit it, and remove any brown or black spots. Dark avocado flesh tastes bitter when baked, you want to avoid this.
• Mash the green, ripe avocado flesh with a fork into a smooth puree, then pack in a measuring cup to get 1/2 cup. If you do not have enough, simply complete with more yogurt.
• Add the mashed avocado, yogurt, light olive oil, and self-rising flour in a mixing bowl. Stir with a fork, pressing to bring the ingredients together, and form small pieces of dough.
• When it starts to form crumbly pieces of dough, lightly oil your hands and knead the dough to form a soft, consistent avocado dough.
• If the dough is too wet, adjust it by kneading in more flour.
• Roll the dough thick on a lightly floured surface using a rolling pin.
• Use a scone cutter to cut out round shapes. You will cut about 2 from this first roll. Gather the leftover dough, reform a ball, reroll it, and cut out 2 more biscuits.
• Place the four biscuits on the prepared baking sheet, away from each other – they expand in the oven.
• Bake the biscuits for 15-18 minutes at 400°F (200°C) until golden brown.
• Let them cool down on a cooling rack completely before slicing.

Notes

Note 1: You must use a ripe avocado with a perfect green flesh. If there are any dark spots or brown spots on the flesh, make sure you remove them. If you bake brown avocado flesh it creates a bitter earthy taste in your baked goods. You know the avocado is perfect when you lift the stem bit, if it’s nicely green under it, and the avocado is a bit soft when pressed.

Note 2: Any plain yogurt works for the recipe; we love to bake with plain dairy-free coconut yogurt or cashew yogurt, but if you use dairy in your kitchen, feel free to use Greek yogurt.

Note 3: You can make 1 3/4 cups of self-rising flour by stirring 1 3/4 cups of all-purpose flour with 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 4: Any light-flavor oil can be used, or melted plant-based butter. If you skip the oil for more yogurt, the biscuits won’t be as flaky.

Note 5: The garlic powder is optional; skip for a plain biscuit.

Storage: Store the biscuits in a sealed box in the fridge for up to 4 days or freeze in Ziploc bags for up to 1 month.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1Biscuit | Calories: 246.7kcal | Carbohydrates: 44g | Protein: 7.7g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.9g | Sodium: 208mg | Potassium: 145.6mg | Fiber: 2.7g | Sugar: 1.8g | Vitamin A: 28.5IU | Vitamin C: 5.6mg | Vitamin D: 0.4µg | Calcium: 52.4mg | Iron: 0.6mg | Magnesium: 19.1mg | Phosphorus: 62.8mg | Zinc: 0.6mg

Ingredients and Substitutions

You only need 4 ingredients to make this recipe. Here’s how to pick them.

• Mashed Ripe Avocado – This is the key ingredient, giving the biscuits their light-green color and their naturally moist, fluffy texture. It’s important to use an avocado with bright green flesh free of any dark or brown spots to avoid bitterness.
• Dairy-Free Yogurt – It adds creaminess and helps achieve a tender crumb. I love using plain coconut or cashew yogurt for a mild tang, but soy yogurt works nicely, too.
• Self-Rising Flour – It provides both structure and a natural rise in the biscuits. You can make your own self-rising flour by combining all-purpose flour with baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Olive Oil – Oil moisture and a enhances flakiness. You can swap in another light-flavored oil (such as canola or sunflower) or even melted plant-based butter, but steer clear of robust, strongly flavored oils that might overpower the delicate avocado taste.
• Salt – A pinch of salt boosts the flavors, balancing the creaminess of the avocado and yogurt. It’s a simple yet essential seasoning that you shouldn’t skip unless you’re watching sodium intake.
• Garlic Powder (Optional) – For those who enjoy a savory version, garlic powder gives the biscuits with a subtle kick. If garlic isn’t your favorite, try swapping it for onion powder, paprika, cumin, or turmeric for a different flavor profile, or simply leave it out for plain biscuits.

How to Make Avocado Biscuits

This is a really easy recipe to whip up, here’s how in pictures.

Mash the avocados in a large bowl and keep only the amount needed (make a guac with the rest).

Add the other ingredients and stir the batter.

Roll the batter into a thick disc and use a biscuit cutter to cut out 4 portions.

Place the biscuits on a baking sheet and bake them for 15-18 minutes at 400 °F (200°C).

Carine’s Baking Tips

I have a few more tips to help you make the best possible biscuits.

• Select the Right Avocado – Ensure your avocado is ripe with a soft, vibrant green interior. Any dark or brown spots should be carefully removed to prevent a bitter taste in your biscuits.
• Balance Your Dough Consistency – If the dough seems too wet after combining the ingredients, don’t hesitate to knead in a little extra self-rising flour. Conversely, a splash more dairy-free yogurt can help if the mixture is too dry.
• Mix Gently – When forming your dough, stir just until the ingredients come together. Overmixing can lead to tough biscuits instead of that desired soft, flaky texture.
• Knead Lightly with Oiled Hands – Lightly oil your hands when kneading to prevent sticking and to maintain the integrity of the dough. This small step makes it much easier to shape the biscuits.
• Roll Out Evenly – Roll the dough on a lightly floured surface to your desired thickness, ensuring even baking and a consistent texture throughout each biscuit.
• Reuse Leftover Dough – After cutting out the biscuits, gather any scraps, reform them into a ball, and reroll. This maximizes your ingredients and ensures nothing goes to waste.
• Experiment with Flavor Variations – If you’re in the mood for something different, try adding a pinch of your favorite spice (like onion powder or paprika) or, for a sweet twist, incorporate a couple of tablespoons of sugar while skipping the salt and garlic powder.
• Let Them Cool – Allow the biscuits to cool completely on a rack before slicing. This resting period helps them finish setting, enhancing both flavor and texture.