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
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?