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
This recipe is OUT – OF – THIS – WORLD – AWESOME! I made a triple batch for our large family as part of a fun dinner (don’t ask about how I blew an electrical circuit with the Vitamix trying to handle that big load – oops). I didn’t have time to cut into biscuits (and a bit lazy) so just kneaded it and spread on a gigantuan cookie sheet. When it was done, cut it into squares, sliced each square in half, laid sliced bananas on it, and drizzled maple syrup over it. Okay – it was really more like a dessert – but it was a hit with every single person, which says a lot around here. Thanks a bunch, Katie. My family and I just love your recipes.
Thank you so much for trying it! 🙂
I also put the dough on the cookie sheet in a blob. It worked great & I just cut them like you did. This worked better than trying to make individual biscuits before baking. I couldn’t get the dough “unsticky”. It stuck to everything. Should I add more flour to start with?. They are very nummy!
It definitely feels like fall here in London. The leaves are turning — not as colorful as the northeast US — and falling, and there’s that wonderful, earthy smell in the air.
I lOVE peanut butter! These look like the perfect autumn treat! However, it’s 85 degrees today, so prehaps “autumn treat” doesn’t quit describe this. I’m defenitley making it though!
this weather–it has definitely been hotter this year!
i run cross-country for my high school, and the last couple of years we were racing in like 40 degree weather sometimes by the end of september. instead, our races have still ended up in the 60s to even 80s region! which is NOT ideal racing weather (my ideal running weather is 38 degrees, or 60 degrees and pouring rain).
By the way Katie, what is your favorite running weather?
50 and cloudy or sunny 🙂
These look good! Can you make a batch and then freeze them and use them one or two at a time so that they keep longer?
Yes this is exactly what I did.
Could you market your products so that I could just bulk buy them all?? They all look so amazing!x
LOL 🙂
I didn’t have roasted peanuts on hand so I replaced the peanuts with sunflower seeds and it turned out excellent!!! Thanks for this yummy recipe, will make again for sure.
Thanks for making them. I’m excited to know an allergy-friendly version works!
I’m dying to make these!!! I. LOVE. PEANUT BUTTER!! Katie, after I pulse the peanuts in the food processor can I just transfer that to a bowl and use a hand mixer to blend in the rest of the dry ingredients? My food processor is a tad small unfortunately. After I pulse the peanuts I won’t be able to fit much else in the food processor.
Yes, that will work.
Can I use creamy peanut butter instead. Also, it would be helpful if you posted step by step pictures for those of us who need a little visual guidance. 🙂
Sorry, I’ve not tried. I’m sure you could but I don’t know the ratio/amount.
My husband absolutely loves your peanut butter biscuits. He asked me to let you know that this a fantastic recipe.
Tell him thank you!!
Oh my! I’ve just made these. Unbelievable! I left out the extra salt (as the peanuts were really salty!) and didn’t add any sweetener/sugar so relied on the sultanas (I didn’t have any raisins), and they were AMAZING!! Bit of strawberry jam and I was in heaven. Thank you 🙂
I went to make these last night and realized I forgot to buy peanuts! My boyfriend was like “Um, they’re peanut butter biscuits, why not just use peanut butter?” So instead of the oil, I mixed 1/4 c smooth pb into the milk, and then left the ground nuts out of the dry ingredients. I ended up needing to add about 1/4-1/2 cup more flour to combat the stickiness, but eventually I was able to flatten it out and bake it.
They were delicious! Though not quite biscuity. Very moist, but a bit dense and flat. Maybe I over-kneaded? Maybe more leavening agents for the extra flour? I’ll have to play around with it for texture, but the flavor was spot on. Thanks for the idea!
Sounds super yummy. It would be great if there were somewhere to click and print just the recipes on here. I love that you have the nutritional data, too. Great job
First off, I want to say that, while it took me over a month to try those, I finally did and, despite my tweaks, they’re delicious!! I’m not sure they’ll live to see another day!
Then, is that just me or they don’t rise much? Like I said, I tweaked a little here and there (subsituted the peanuts and oil with 1/4 cup almond butter, and halved the sugar), but other than that, I followed the recipe to the letter. While I did knead the dough and sprinkled more flour, it remained fairly sticky. Also, I found myself with enough dough for 24 biscuits (I used a 8cm/3-inch cookie cutter). They also remained rather thin.
I’ll try doing them again, but I just wanted to knowif anyone else had encountered similar issues.
Thank you 🙂
They should rise like regular biscuits. Check your baking powder that it’s not gone bad. The tweaks you made could have changed the recipe results as well, so try making it the normal way to compare.
Oooh, these look absolutely delicious. Three questions, though:
1. Will regular flour work in these? We don’t keep around any spelt flour.
2. I really do not care for raisins, like, at all. They make me sad. Would chopped dates be an acceptable substitute?
3. I don’t have a “proper” food processor. I only have a little chopper/grinder food processor and a blender. Which of these is best for your food processor recipes?
I actually have a lot of questions for you. I am not a vegan, or even a vegetarian, but your blog is a godsend for trying to eat healthier while still satisfying my ravenous sweet tooth.
Both your first subs will work. A grinder would probably work as well. It’s just to chop up the raisins.
Im making these gluten free tomorrow, does anyone want me to report if they worked out? Im hoping they will! Lately, i’ve been mixing my plain gluten free flour blend (similar to Bobs red mill gf all purpose) with buckwheat flour and have been getting great results. i LOVE oat flour too so using usually up to 1/4 oat flour gives great results (more just gives a gummy texture).
So shall i report back? I hope they work!!!
Okay! Im back – i made these with 65g gf all purpose, 30g brown rice flour and 25g sweet white sorghum flour (i halved the recipe whilst testing!!). Well, they smell GOOD! and the dough came together well – but then, got VERY crumbly. They still cooked and stay together they just kind of crumble a bit but i think they will go down well – they work quite well toasted! i REALLY would add 1/4 tsp of xanthan gum next time and i think that would fix the crumbly-ness. other than that, no problems!!
Hope that helps anyone who wants to make em – USE XANTHAN GUMMM!!!
Love your stuff 🙂