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
Lauren says
Well this looks delicious. But man I just found out that peanuts and us store bought almounds are really not good for you(along w gluten and sugar). Inflammatory or something:(
Could this be done with other nuts??
I just left the east coast for California so it went like from almost super fall to not much at all :p
Holly says
From what source did you hear that gluten is bad for you? It only needs to be avoided if you suffer from a gluten intolerance.
Natalie says
Definitely agree with Lisa! Nuts and gluten, even sugar in moderation, are definitely not bad for you unless you have an allergy or intolerance. Yes they’re inflammatory in large doses, but as long as you’re eating a healthy, well-rounded diet it shouldn’t be a problem!
Lauren says
It Starts With Food or similar paleo/health books have great info on what gluten grains and stuff does to people. Intolerances are kinda like when someone has other issues going on and brings the irritations to the surface.
Also heard the whole gluten peanutalmound sugar thing from IMT people (idkwhattocallthemor howdescribethem)
Really sorry long annoying comment
But does anyone kno macadamia would sub well? (How taste?) Or just use cashew?
Rachel says
Omg. These looks amazing. I think they just went on my weekend baking list, if I can find spelt flour at Target today.
Question – did you experiment with unsalted peanuts? That’s all I have, and I will probably try it with them and maybe add a little extra salt.
Rachel says
I forgot to mention that I live in the same area as you do (on the Ft Worth side) and I am SO SICK of 90 degree weather! I’m ready for boots and scarves!
Chocolate Covered Katie says
I’m sure you could if you added extra salt, but I haven’t tried it.
Alexe @ Keys to the Cucina says
1. These look delicious. 2. DC has been having the most mild fall, I’m usually a summer girl but I can’t wait to slip on some boots and wear my cute fall jackets!
Vicki @ WITK says
I love peanut butter everything, these look so good for breakfast! Fall has been pretty mild here in NJ too. Love it!
Caitlin says
Yum! And low carb! Well…I’m assuming that “sugar of choice” includes xylitol, so…low carb! These would be good stuffed with Fakin’ Bacon 😀
Here in Oregon (Portland-metro area), it’s raining and raining and raining after an unusually dry summer. Where I live, it’s really really foggy this morning (we’re surrounded on three sides by rivers) and the leaves are changing colors and there is debris from trees strewn all over the road and the lawn, because we’ve also been having high winds. It’s absolutely BEAUTIFUL! I really don’t like warm weather, Autumn is my favorite season, and the next few months hold a lot of excitement and things to look forward to. Like making peanut butter biscuits 😉
Sci says
hey 🙂 i love avocados and i love chocolate, that´s why i´ve been experimenting a bit and came up with: CHOCADO! give it a try, it´s soo simple and sooo delicious! :)http://thescienceofeverything.wordpress.com/2013/09/30/chocado-dairy-free-pudding/
Megan says
I make something similar, but use maple syrup as the sweetener and soy/almond/skim milk as a thinning agent. Delish.
Lisa says
These are such a good idea. Anything nut butter flavoured is fine by me.
I wonder if almonds would be okay to use, since I’m not a hugeee peanut butter fan.
And it most definitely feels like Fall where I live! I’m quite excited for it.
Sherry says
Almonds worked for me (I didn’t have peanuts on hand), however, I couldn’t get the dough unsticky. I was going to throw it all away since it was a terrible sticky mess, then decided to try to bake them to see how they would turn out. I somehow got a few blobs on the baking sheet (lined w/parchment paper) and these turned out to be my son’s favorite snack!! (Also, I used a combination of whole wheat and all purpose flour, because that was in my pantry, and I used part coconut palm sugar and part birch xylitol — again the things I had in pantry) I can’t wait to try with roasted peanuts — I think it would add that much more flavor.
Melissa says
Yummy! These look great! In other words, last week, it WAS starting to feel like Fall around here, however, now it feels as though it’s reverted back to summer! I love warm weather, but could do without the humidity.
Katie @ Peace Love & Oats says
You know, I live in Chicago and it STILL doesn’t feel like fall here! It’s 80 degrees today! We had a week of cooler weather but then it heated back up. Right now I want it to be fall, but at the same time I know it won’t warm up again until May so I should enjoy this!
A says
Are the totals in your nutrition information link for a 12 or 18 biscuit batch?
Holly says
I’m assuming 18.
Kate says
Looks amazing! Actually, you had me at peanut butter
Emily says
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. 😛
Kristin says
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?
Heather says
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.
Denise says
Love this idea! Can you use PB2 in place of the full fat peanuts? Thanks, Denise
Megan says
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 🙂
Beth John says
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?
Chocolate Covered Katie says
Sorry, I’ve not tried so you will have to experiment :).
Alli says
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!)
Michelle says
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.
Chocolate Covered Katie says
No need to soak. You just blend them with the other dry ingredients.
Christina D says
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!).
Christina D says
Heh… no pun intended 😛
nadine says
could you print some sort of chart that explains the different kinds of flours, how they work and how to substitute with them…thanks!
Becki says
do you think almond flour would work for these?
Chocolate Covered Katie says
Sorry, I have not tried so I really can’t say.
Karen w. says
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?
Chocolate Covered Katie says
Probably, although I haven’t tried.
And yes to the chocolate chips! 🙂
jodye @ whole pure recipes says
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!
Lynne says
Would regular flour work? & what is the difference between it & spelt?
Chocolate Covered Katie says
You can use all-purpose. That’s fine… just less fiber.
Sarah says
Would coconut flour work here instead of spelt ?
Rachel says
These look great! Do the nutrition facts include the half cup of sugar? Thanks!
Chocolate Covered Katie says
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.
Catie says
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?
Heather says
maybe try almond butter or sunflower butter?
Catie says
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
Jena says
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… “
Renee says
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/
Chocolate Covered Katie says
Thank you so much, Renee! 🙂 🙂
Jennifer says
Can the spelt flour be substituted for other GF flour?
Chocolate Covered Katie says
Sorry, I’ve not tried so I don’t know… you’ll have to experiment 🙂
Abbie @ Needs Salt says
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.
Akaleistar says
Oh, yummy!
Christa says
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. 🙂
Unofficial CCK Helper says
Katie has an up to date recipe tab here: https://chocolatecoveredkatie.com/recipes/
Hope that helps! 🙂
Carrie says
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.
Chocolate Covered Katie says
Thank you so much for trying it! 🙂
Lynne says
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!
Tammela says
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.
Kayla says
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!
sd says
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?
Chocolate Covered Katie says
50 and cloudy or sunny 🙂
Katy says
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?
Unofficial CCK Helper says
Yes this is exactly what I did.
Amy Metcalf says
Could you market your products so that I could just bulk buy them all?? They all look so amazing!x
Chocolate Covered Katie says
LOL 🙂
Heather says
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.
Chocolate Covered Katie says
Thanks for making them. I’m excited to know an allergy-friendly version works!
Shanna says
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.
Chocolate Covered Katie says
Yes, that will work.
Jolie says
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. 🙂
Chocolate Covered Katie says
Sorry, I’ve not tried. I’m sure you could but I don’t know the ratio/amount.
Tress Rabne says
My husband absolutely loves your peanut butter biscuits. He asked me to let you know that this a fantastic recipe.
Chocolate Covered Katie says
Tell him thank you!!
Emma-Lee says
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 🙂
Stacey says
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!
Carrie says
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
Ala says
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 🙂
Unofficial CCK Helper says
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.
Liz says
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.
Unofficial CCK Helper says
Both your first subs will work. A grinder would probably work as well. It’s just to chop up the raisins.
Michelle says
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!!!
Michelle says
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 🙂
Lynette says
Hi,
I’d love to try these with almonds ( allergenic to peanuts). I saw one reviewer cited that her dough was sticky when using almonds. If using almonds should the amount be increased or would it simply be more precise to measure the almonds by weight?
Unofficial CCK Helper says
Hey there! Try this recipe with almonds: https://chocolatecoveredkatie.com/2011/11/17/so-soft-chocolate-almond-joy-biscuits/
Angie says
Can these be made with oat flour?