Ingredients
Scale
- 1 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup peanut butter
- 3 Tbsp cold butter, cut into small cubes (extra cold)
- 1/2 cup nonfat milk + 1/3 cup honey greek yogurt
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Whisk milk and greek yogurt together until a thick mixture forms and set aside.
- Whisk together flours, baking powder, baking soda and salt. Crumble butter into flour with a fork until the flour becomes crumbly.
- 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!
- Place dough onto a lightly floured surface. Lightly knead the dough a few times.
- Roll dough out into a 1 inch disc; be careful not to overwork the dough though.
- 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.
- Brush the tops of each biscuit with a little melted butter then bake for 10-12 minutes until lightly golden brown.
- Let cool on cooling wrack for 5 minutes and serve warm with butter, jam, chocolate or more peanut butter!
Notes
Makes 9-12 biscuits.
Biscuits stay fresh covered in an airtight container at room temp. for a few days. These also freeze well too.
These are best served warm, re toasted in the oven with apple butter or cream cheese on top!
**These biscuits are very hearty and meant for peanut butter lovers!