Has the weather turned chilly where you are? These soft, fluffy peanut butter biscuits are a cozy, satisfying option for cool October mornings — but they’re just as enjoyable on warm days. Serve them with hot maple syrup, spread with melted coconut butter, or make peanut butter and raspberry jelly sandwiches. They’re also a great portable snack and fit perfectly in kids’ lunch boxes.
Here in Texas I’m still enjoying them in warm weather — peanut butter is timeless and apparently seasonless. These biscuits work well topped with coconut or vegan butter, a drizzle of agave or molasses, pumpkin butter, or extra jam and peanut butter for an indulgent treat.
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
- If using raisins, optionally 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 the oven to 375°F (190°C). In a small bowl, whisk together the vinegar, milk, and oil and let the mixture sit for at least 5 minutes. Pulse the peanuts in a food processor (or high-speed blender) until finely chopped, then add the flour, baking powder, baking soda, salt, and sugar or raisins and pulse until combined. Transfer the dry mixture to a large bowl, add the milk mixture, and stir just until the dough comes together.
Turn the dough onto a lightly floured surface or tray and knead a few times until it’s no longer sticky, adding a little more flour if needed. Press the dough into a rectangle about 1/2 inch thick and cut into squares or rounds. Place the biscuits on a baking tray and bake for 9–14 minutes, depending on size (about 9 minutes for smaller biscuits). This yields roughly 18 small biscuits like those in the photos, or 12 larger biscuits.
The texture falls between a biscuit and a scone, tender and slightly crumbly. Serve warm with coconut butter, vegan butter, pumpkin butter, jam, or extra peanut butter for a quick breakfast or snack.
Question of the Day:
Does it feel like fall where you are?
We’re having an unusually warm fall so far, even by Texas standards. I enjoy warm weather, but I’m also looking forward to swapping flip-flops and shorts for scarves, hats, and sweaters.