Peanut Butter Oat Biscuits Recipe

Makes 9 Servings

  • Total Time: 32
  • Prep Time: 20
  • Cook Time: 12
If you're looking to bake something with peanut butter, try this original peanut butter biscuits with oats recipe. It makes for a hearty and delicious breakfast or treat.
 

Ingredients

  • 1/2 cup fat-free milk (lactose-free milk is an option)
  • 1/3 cup fat-free Greek yogurt, honey flavored
  • 1/2 cup rolled oats
  • 1 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3 Tbsp cold butter, cut into small cubes (extra cold)
  • 1/4 cup peanut butter
  • Melted butter for brushing on top of biscuits (optional)

Instructions

  1. Preheat oven to 400 degrees.

  2. Whisk milk and yogurt together until a thick mixture forms and set aside.

  3. Whisk together oats, flours, baking powder, baking soda and salt. Cut butter into flour with a fork until the flour becomes crumbly.

  4. Combine peanut butter and milk mixture in a separate bowl until fully combined. Add this to your flour mixture and stir until everything is just combined. Be careful not to over mix.

  5. Place dough onto a lightly floured surface. Lightly knead the dough a few times.

  6. Roll dough out into a 1 inch-thick disc; be careful not to overwork the dough though.

  7. Using a round cookie cutter/dough cutter push down into dough and lightly twist. Repeat until dough is used up and place on a baking sheet. Dough should make about 9-12 biscuits.*

  8. Brush the tops of each biscuit with a little melted butter, if desired.

  9. Bake for 10-12 minutes until lightly golden brown (use the lower oven rack if not brushing with butter).

  10. Let cool on cooling rack for 5 minutes and serve warm with your favorite filling.

  11. Filling suggestions: low-fat yogurt and berry mixture, butter, fat-free cream cheese, jam, apple butter, honey, chocolate, chocolate hazelnut spread, or more peanut butter.


How to Preserve & Serving Tips

Biscuits stay fresh covered in an airtight container at room temperature for a few days. These also freeze well.

These are best served warm, re-toasted in the oven with apple butter or cream cheese on top!

Recipe courtesy of Selena Sharpless.