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
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! 🙂
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.