Peanut Butter Buttermilk Biscuits

Peanut Butter Buttermilk Biscuits

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! 

  • Yield:10 (2 1/2-inch) biscuits
  • Prep Time:25 minutes
  • Cook Time:12 minutes
  • Total Time:37 minutes


2 cups unbleached all-purpose flour, plus about 1 tablespoon extra for dusting and rolling 

2 1/2 tsp. baking powder 

1/2 tsp. salt 

3 tbsp. chilled salted butter, cut into small pieces 

1/4 cup Peanut Butter & Co. Smooth Operator plus more for serving 

1 cup well-shaken low-fat buttermilk 

3 tbsp. granulated sugar 


  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. 

  3. Combine 1/4 cup Peanut Butter & Co. Smooth Operator, 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.

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

  5. Roll dough to a 1/2-inch thickness. Fold dough in half. Re-roll dough to a 1/2-inch thickness. Fold dough in half once again, and gently roll to a 3/4-inch thickness (the folding & rolling technique creates the light flaky layers). 

  6. Cut dough with a 2 1/2-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. 

  7. Gently roll out remaining dough to a 3/4-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. 

  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 & Co. Smooth Operator

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