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
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.
These look really good! I love peanut butter and biscuits/scones. But I have a few questions. First, the peanuts I have are roasted but unsalted, will they work any way and should I add a little salt? Second, would it work to add chocolate chips to the dough?
Probably, although I haven’t tried.
And yes to the chocolate chips! 🙂
These biscuits look so lovely! I just used up all my peanuts in a batch of peanut butter, but now I have an excuse to get some more!
Would regular flour work? & what is the difference between it & spelt?
You can use all-purpose. That’s fine… just less fiber.
Would coconut flour work here instead of spelt ?
These look great! Do the nutrition facts include the half cup of sugar? Thanks!
They are for the raisin version, however it looks like there are about 160 more calories in a 1/2 cup of sugar than a 1/2 cup raisins so it’d only be like 8 extra calories per biscuit for the sugar version.
These look amazing and I’m obsessed its peanut butter however as of the last year and a half I am allergic to peanuts 🙁 is there anyway to make these with soy butter instead?
maybe try almond butter or sunflower butter?
But the recipe doesn’t call for any type of butter it calls for roasted peanuts which is why I asked if it could be made using some type of butter instead like what else you would have to leave out or something
The talk of flip flops and jean shorts makes me think of that Leighton Meester song, Summer Girl…
“I’m just a summer girl, I wear my flip flops… “
Oh yes, it definitely feels like fall in New England now! Today it’s rainy and gross though :-/… These biscuits look delicious! Might be something I’ll make on this dreary rainy day…
I nominated you for the Liebster Blog Award! You can view the details on my blog post here- http://fearlessfoodandfitness.wordpress.com/2013/10/04/the-liebster-blog-award-questions-answers/
Thank you so much, Renee! 🙂 🙂
Can the spelt flour be substituted for other GF flour?
Sorry, I’ve not tried so I don’t know… you’ll have to experiment 🙂
Wow, these biscuits look so delicious! (and nutritious.) I love how you smeared them with jelly. I wish I’d had one of these for breakfast this morning!
Pinning.
Oh, yummy!
Hi!
Just wanted to say that I love your blog and the recipes you’ve shared – I’ve tried a fair few of them and I’ve enjoyed them all.
Just wanted to pass on some feedback about the website: for the longest time, I’d only been browsing the recipes in your “recipes” tab up at the top, but then I realized it isn’t up to date and isn’t the best index of all your recipes; when I finally went through the blog, I noticed the majority of recipes weren’t indexed in the recipes page. It would be nice to be able to go through recipes by category and actually find all your recipes for each one and up to date. Thanks. 🙂
Katie has an up to date recipe tab here: https://lett-trim.today/recipes/%3C/a%3E%3Cbr /> Hope that helps! 🙂