Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. 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.
  3. Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
  4. Knead dough gently on lightly floured pastry cloth for about 30 seconds.
  5. Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
  6. Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
  7. Bake at 450 degrees for 10-12 minutes.
  8. Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.
Most Helpful

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

loof October 05, 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.

Annacia September 01, 2013