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Peanut Butter Biscuits

Peanut Butter Biscuits George Washington Carver invented many uses for the peanut and created over 100 recipes using them. I tried his recipe for peanut bread or biscuits, and they were good, though not fluffy enough for our modern tastes. Next I tried modifying his recipe using self-rising flour and buttermilk. They were still a little heavy. I think this third attempt is pretty good. They are fluffy and delicious, especially with butter and honey drizzled over them.

Makes 8 biscuits.


  • 1 1/4 c baking mix (such as Bisquick or Jiffy Mix)
  • 2 Tbsp brown sugar, packed
  • 1/4 c creamy peanut butter
  • 1/2 c raw peanuts, chopped (divided use)
  • 1/2 c buttermilk
  • 1 egg, beaten


  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, blend baking mix and brown sugar.
  3. With a fork, cut in the peanut butter until evenly distributed.
  4. Add 6 Tbsp of the peanuts, reserving 2 Tbsp for the topping.
  5. Add the buttermilk and stir until just barely blended.
  6. On a floured surface form the dough into a 1 inch thick disk. Using a 2? biscuit cutter or the rim of a 2? glass or jar, cut out biscuits.
  7. Rework the dough until you have 8 even biscuits.
  8. Place them in a small ungreased baking pan or biscuit pan about 1/2 inch apart.
  9. Brush them with beaten egg and sprinkle them with the remaining chopped peanuts.
  10. Press the peanuts in slightly and bake for 25 minutes, or until golden brown on top.

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