Has the weather gotten cold yet where you are?
These soft and fluffy peanut butter biscuits are the perfect comfort food for any cold October morning. Dip them in hot maple syrup, spread on some melted coconut butter, or sandwich the biscuits with raspberry jelly and even more peanut butter… They also make a terrific portable snack and are great to throw into childrens’ lunch boxes.
Then again, no one says you can’t enjoy these healthy biscuits in warm weather like I’ve been doing here in Texas. Just because it’s still 90 degrees doesn’t make them any less delicious. Peanut butter is timeless. And apparently seasonless.
Peanut Butter Biscuits
- 1 tbsp white vinegar or apple cider vinegar (15g)
- 2/3 cup milk of choice (160g)
- 3 tbsp oil (30g)
- 1 3/4 cup spelt flour (245g)
- 1/2 cup roasted peanuts (with salt)
- 1/2 cup raisins (70g) or 1/2 cup sugar of choice
- Only if using raisins, add a pinch of stevia or 2 tbsp sugar for sweeter biscuits
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
Preheat oven to 375 degrees. Whisk together the vinegar, milk, and oil in a little bowl. Let sit for at least 5 minutes. Pulse peanuts in the food processor (or a Vita-Mix), then add other dry ingredients and pulse until smooth. Transfer the dry ingredients to a big bowl and add milk mixture. Mix just until it comes together. Transfer dough to a floured surface or tray, and knead a few times until it’s not sticky. (Sprinkle with more flour if needed.) Press dough into a rectangle 1/2-inch thick, and cut into squares or rounds. You can bake them on the same tray. Bake 9-14 minutes (9 for smaller biscuits). Makes 18 small biscuits, the size of the ones in the photos, or 12 much-larger biscuits. These biscuits taste like something between a biscuit and a scone, and they’re good topped with a little coconut butter or vegan butter (and maybe some agave or molasses), or perhaps even pumpkin butter. Or jam and more peanut butter!
Question of the Day:
Does it feel like Fall yet where you are?
We are having an incredibly warm Fall so far, even by Texas standards. Although I like warm weather, I can’t say I’m not looking forward to putting away the flip flops and jean shorts in favor of scarves, hats, and sweaters.
Link of the Day: Peanut Butter Frozen Yogurt
Looks amazing! Actually, you had me at peanut butter
yum!! these look good for breakfast. I’m going to have to get some peanuts soon!!
the weather here in chicago is weird. today it was 80, humid, and super cloudy. last week it was 60s, sunny, and beautiful. hmm. i bet next week it’ll be mid-forties. 😛
We have a gluten allergy in our house, have you used any other flours? I have a gf flour baking mix, do you think this would work?
I was wondering the same thing. Maybe someone else who gives it a try (or has more experience with swapping flours than I do) can let us know? 🙂 I have tried gluten/dairy/egg free peanut butter bread/muffin recipes, but they crumbled terribly.
Love this idea! Can you use PB2 in place of the full fat peanuts? Thanks, Denise
I am definitely making these. I’m a sucker for a good biscuit. Especially if the words “peanut butter” are involved. As for jumping in on the weather talk, Southern Ontario, Canada has been mid-twenties (don’t know what that is in F) for the last couple weeks. Autumn, my arse… At least the leaves are changing 🙂
I do not have any peanuts but I do have natual peanut butter (the kind that is just peanuts and salt). How much of that can I use in place of the 1/2 cup peanuts?
Sorry, I’ve not tried so you will have to experiment :).
Based on some research in peanut butter recipes, I’d try just a little under a half cup peanut butter. But I haven’t tried in the recipe yet (soon!)
These are such a great idea. You are so clever at baking!! Question – do you blend up the raisins if that is your sweetener? Like soak them, drain and blend? Can’t wait to try these!! It is def fall here in Salt Lake City. It has been so cold we’ve had the heater on a handful of times. It just hit us all of a sudden.
No need to soak. You just blend them with the other dry ingredients.
Oh these look and sound amazing! I’m pretty sure my kids will go nuts when I make them (and I plan to this weekend!).
Heh… no pun intended 😛
could you print some sort of chart that explains the different kinds of flours, how they work and how to substitute with them…thanks!
do you think almond flour would work for these?
Sorry, I have not tried so I really can’t say.