Lauren Zembron

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Although biscuits are a standard side dish in many American households, my family reserved the light, flaky, buttery discs of deliciousness for a special annual occasion. I spent many of my childhood summers with my family on the island of Cape Breton, Nova Scotia for a blissful month of hiking, fishing, fossil-hunting, beach wandering, and of course — cooking and eating. Without fail, every summer my mom and I would whip up a bunch of buttermilk biscuits to serve with a meal featuring the freshest seafood you can imagine. In an effort to recreate those delectable biscuits through an original interpretation, I came up with this recipe for Peanut Butter Buttermilk Biscuits. Although I wouldn’t recommend serving these peanut butter biscuits with a seafood dinner, I would highly suggest that you make a batch to enjoy slathered with butter, jam, honey, or additional peanut butter for breakfast or as a snack.
This recipe is a tribute to my mother for all those times she fed and nurtured me. Happy Mother’s Day Mom!

Prep time: 25 minutes
Cook time: 12 minutes
Total time: 37 minutes
Yield: approximately 10 (2 ½-inch) biscuits

Served with Peanut Butter



2 cups unbleached all-purpose flour, plus about 1 tablespoon extra for dusting and rolling
2 ½ teaspoons baking powder
½ teaspoonsalt
3 tablespoons chilled salted butter, cut into small pieces
¼ cup Smooth Operator peanut butter, plus more for serving
1 cupwell-shaken low-fat buttermilk
3 tablespoons granulated sugarspan>


1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together 2 cups of the all-purpose flour, baking powder, and salt. Cut in butter with either a pastry blender or fork until the mixture resembles coarse crumbs. Alternately, you can place dry ingredients into a food processor, and pulse in the butter.

Dry Ingredients

3. Combine ¼ cup Smooth Operator peanut butter, buttermilk, and sugar in a medium bowl, whisking until well-blended. Add buttermilk mixture to flour mixture; stir just until the dry ingredients are moistened. Dough will be slightly dry and crumbly.

Mixed Ingredients.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Do not overwork dough.

5. Roll dough to a ½-inch thickness. Fold dough in half. Re-roll dough to a ½-inch thickness. Fold dough in half once again, and gently roll to a ¾-inch thickness (the folding & rolling technique creates the light flaky layers).

6. Cut dough with a 2 ½-inch biscuit cutter or a drinking glass to form 6 dough rounds. Place dough rounds, 1 inch apart, onto a baking sheet lined with a silicone baking mat or parchment paper.

Biscuit cutting

7. Gently roll out remaining dough to a ¾-inch thickness, and cut out 4 more rounds. Add dough rounds onto the prepared baking sheet. Any remaining dough scraps can either be baked as is, or rolled out a third time to create additional biscuits.

Dough Rounds

8. Bake at 375°F for 10-12 minutes or until lightly golden around the edges. Do not over-bake. Remove from pan; cool for 2 minutes on a wire rack. Serve warm, and spread with additional peanut butter.

Finished Biscuits

Biscuits in Basket

Peanut Butter Buttermilk Biscuits

Peanut Butter Buttermilk Biscuits, 9.7 out of 10 based on 7 ratings

10 Responses to Peanut Butter Buttermilk Biscuits

  1. David Jason says:

    These look amazing!!! I hope someone from my office bakes some and brings them in!!!

  2. Tim Ferree says:

    Love the recipes, wish the photos were smaller (how often do you hear that?) for faster loading/printing, or a printer-friendly print version.

    These biscuits look awesome!

    • Lauren Zembron says:

      Hi Tim,

      So glad you like to look of the biscuits! In terms of easier printing, perhaps you could copy and paste just the recipe portion of the post? Either way, I hope you enjoy them :) .

    • admin says:

      Hi Tim,

      We’ve gone ahead and created a printer-friendly print version (top of the recipe) and will do so for the previous posts shortly!

      Thanks for the input, we definitely appreciate the suggestion.

  3. Alexa says:

    Ahhh these look so mouth wateringly delicious I can barely contain myself. I loveeee biscuits!

  4. Melinda breecker says:

    i can’t imagine a sweeter (and savory) tribute to a great memory, you and me baking in Cape Breton, and to mother’s day.
    Thanks Darlin!

  5. Jenni Foodi says:

    Someone from my office made these and it was deliciously smooth!

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