Calling all peanut butter lovers – try this new spin on an old-time favorite.
These hearty biscuits made with whole grain oats and nutrient-rich dairy can be
filled with a number of delicious fillings.
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 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons cold butter, cut into small cubes (extra cold)
1/4 cup peanut butter
Melted butter for brushing on top of biscuits (optional)
Heat oven to 400 degrees F.
Whisk milk and yogurt together until a thick mixture forms and set aside.
Whisk together oats, flours, baking powder, baking soda and salt. Cut 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
Roll dough out into a 1 inch-thick disc; be careful not to overwork the
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.
Brush the tops of each biscuit with a little melted butter, if desired.
Bake for 10-12 minutes until lightly golden brown (use the lower oven rack
if not brushing with butter).
Let cool on cooling rack for 5 minutes and serve warm with your favorite
Makes 9 servings | Prep Time: 20 min | Cook Time: 12 min
Filling suggestions: low-fat yogurt and berry mixture, butter, fat-free cream
cheese, jam, apple butter, honey, chocolate, chocolate hazelnut spread, or more
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!
Nutritional Facts (9 biscuits used for nutritional analysis) Calories: 180
Total Fat: 8 g Saturated Fat: 3 g Cholesterol: 10 mg Sodium: 350 mg Carbohydrates:
22 g Dietary Fiber: 3 g (12% DV) Sugars: 2 g Protein: 6 g
Calcium: 10% DV Vitamin A: 2% DV Vitamin C: 0% DV Iron: 6% DV