Best Bean Biscuits (#1 Biscuit Alternative)
These were surprisingly good when I tried them, so I needed to recreate these bean biscuits and share them with you. They tasted very much like regular biscuits and were not beany at all, which is surprising when the title says bean biscuits right?
It was quite simple to make these and after having made the corn and white bean soup we figured we should attempt this one as well since we had an excess of great northern beans!
The beans are extremely buttery so the biscuits came out very similar to regular biscuits in terms of flavor. They did however turn out quite dense due to the beans being wet compared to a mostly flour recipe.
It did however, let them retain quite a bit of moisture. So they were good biscuits for days after. This is definitely how I will be making my biscuits from now on. They were crazy good, and I am so happy to share them with you!
Why make Bean Biscuits?
Bean biscuits are a denser buttery flavored biscuit that you cannot easily mess up. They are less flakey but hold a delicious buttery bite and are more filling. On top of all that, they are unique and an amazing addition to any soup. They help make the meals stretch by taking up some of that space, and its not just bread space! Its beans!
Compared to Regular Biscuits:
Moisture of Biscuits:
The moisture is really what sold me when we made these. They sat in a bag for 4 days and were still as moist as the first day!
The best part is the buttery flavor didn’t degrade either, and I love a buttery biscuit.
White beans really make this a filling meal that will not sap the moisture our of your mouth! Everyone hates a dry biscuit!
Density of Biscuits:
While the density of the biscuits was something that I questioned at first, I quickly learned to love it. I was eating less biscuits and the bean addition really made them impressively buttery.
The beans really thicken up the mixture and this could probably be remedied by thinning out the mixture, but I feel like the this might be one of the main selling points to making this!
The Beans in the Biscuit!
Why Northern Beans?
As I said earlier they have a nice buttery flavor which is an amazing addition to the biscuit recipe. I will be testing other beans here soon and seeing how they compare!
Also they are white beans which helps the biscuits not have spotty coloring or a color that is not appetizing.
Can You Freeze Bean Biscuits?
Of course you can freeze them, we use our air fryer to heat them back up or you can use your microwave. I suggest using a paper towel to absorb some of the extra “freezer moisture”
Making your own beans!
We use the instant pot to make ours fresh!
You simply add 1 3/4 cups of dry beans for every can of beans you wish to use. Then cover them with water inside of the instant pot with a little olive oil (1 tablespoon) and some salt and seal the instant pot.
Set it to pressure cook for 25 minutes and let it self release and you should have amazing beans to use!
What do I eat these with?
You can eat them with any meal but I have found them to be best with soups and stews. It makes the portions last a bit longer and soaks up the flavor making them all blend very well!
- 1 1/2 Cups All Purpose Flour
- 4 Teaspoon Baking Powder
- 3 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 1/2 Cup Vegetable Shortening
- 1 Can Great Northern Beans Rinsed & Drained
- 6 Tablespoon Almond Milk
- Preheat oven to 375
- Combine your flour, baking powder, sugar, and salt into a medium mixing bowl.Cut with shortening until it resembles crumbs.
- Use your food processor to combine the milk and beans. Combine with the ingredients in your mixing bowl until the dough just comes together.
- Use a large spoon to size your biscuits on a non greased baking sheet.Bake for 12 minutes or until slightly brown on the bottoms.
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