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
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
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.
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.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Do not overwork dough.
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).
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.
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.
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