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.
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.
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.
Ms Chef in Seattle 
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