Peanut Butter Buttermilk Biscuits
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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: 10 (2 1/2-inch) biscuits
2 cups unbleached all-purpose flour, plus about 1 tablespoon extra for dusting and rolling
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons chilled salted butter, cut into small pieces
1/4 cup Smooth Operator peanut butter, plus more for serving
1 cup well-shaken low-fat buttermilk
3 tablespoons 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 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.
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.