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Peanut Butter Biscuits

peanut butter biscuits

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.

PB Biscuits Vegan Biscuits

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 & Jelly Biscuits

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!

View Nutrition Facts

PB Biscuits

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

Published on October 3, 2013

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  1. 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?

  2. 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.

  3. 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 😉

  4. 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! :)

    • Megan says

      I make something similar, but use maple syrup as the sweetener and soy/almond/skim milk as a thinning agent. Delish.

  5. 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.

  6. 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.

  7. 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!

  8. 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. 😛

  9. 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.

  10. 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 🙂

  11. 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?

  12. 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.

  13. 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!).

  14. 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!

  15. 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?

  16. 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?

  17. 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… “

  18. Christa says


    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. 🙂

  19. 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.

  20. 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.

  21. 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!

  22. 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?

  23. 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?

  24. 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.

  25. 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.

  26. 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. 🙂

  27. Tress Rabne says

    My husband absolutely loves your peanut butter biscuits. He asked me to let you know that this a fantastic recipe.

  28. 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 🙂

  29. 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!

  30. 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

  31. 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.

  32. 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.

  33. 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 🙂

  34. Lynette says


    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?

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