Prep 5 mins
Cook 12 mins
Tender, flavorful, easy -- wonderful too as a topping for a meat pie. From the 1963 Peter Pan Peanut Butter Cook Book.
- 473.18 ml flour (sifted)
- 3.69 ml salt
- 12.32 ml baking powder
- 29.58 ml shortening (or substitute butter for shortening)
- 59.14 ml peanut butter (smooth or crunchy)
- 177.44 ml milk (about)
- Preheat oven to 450 degrees.
- Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly.
- Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
- Knead dough gently on lightly floured pastry cloth for about 30 seconds.
- Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
- Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
- Bake at 450 degrees for 10-12 minutes.
- Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.
Oh these are great biscuits! The peanut butter adds a richness and the peanut flavor is subtle. My biscuits baked up very tender and light, and perfect topped with butter and strawberry preserves. Thanks for sharing a great recipe! Made for Fall Pick-A-Chef 2011
Really lovely, mildly p.b. flavored biscuits. I made a half recipe and enjoyed two for lunch. I spread them with no sugar added apricot jam and paired them with a good cuppa Tetley's tea. One of the things I like about biscuits and scones is how easy they are to make and the goodness you get for such a small amount of work. The recipe makes biscuits that are very nicely textured inside.