New! Peanut Butter Biscuits, My Recipe

IMG_7509

Making biscuits with the girls this week and taking a few photos of bees doing their work on flowers apparently woke the bee in my bonnet overnight. I’m not joking when I say that I prepared the dough while the morning coffee was brewing because I was curious. Also, I’m fond of honey butter and since it goes well on a peanut butter sandwich, my thought was maybe there’d be a peanut butter biscuit with honey butter for breakfast.

I did a quick search online and saw there are recipes, but they all used the cut-in-the-fat method and my method is different so I went with it, fingers crossed. It worked, too, and quickly. It’s necessary to up the liquid content a bit to account for the additional fat provided by the peanut butter. The fluffy biscuit goodness is definitely there.

IMG_7510
Mmm. Breakfast.

Recipe: Preheat oven to 425 degrees. Mix separately the dry ingredients in a big bowl and the wet in a smaller bowl. Then quickly stir together and plop 6 big spoonsful onto a baking sheet. (I use parchment but it’s not necessary.) Bake for 12 minutes. Put biscuits on wire rack.

IMG_7501
Bee happy

Dry ingredients: 2 cups flour, 2 tablespoons sugar, 1/2 teaspoon salt, 1 tablespoon baking powder (and 1/8 teaspoon cream of tartar if it’s in your pantry.)

Wet ingredients: 1 egg, 1/4 cup oil, 1/4 cup peanut butter, 3/4 cup soured milk or buttermilk.      Use a whisk to mix the egg, oil and peanut butter first, then add the milk.


One thought on “New! Peanut Butter Biscuits, My Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s