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
- Preheat oven to 400 degrees F.
- In a medium bowl, blend baking mix and brown sugar.
- With a fork, cut in the peanut butter until evenly distributed.
- Add 6 Tbsp of the peanuts, reserving 2 Tbsp for the topping.
- Add the buttermilk and stir until just barely blended.
- 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.
- Rework the dough until you have 8 even biscuits.
- Place them in a small ungreased baking pan or biscuit pan about 1/2 inch apart.
- Brush them with beaten egg and sprinkle them with the remaining chopped peanuts.
- Press the peanuts in slightly and bake for 25 minutes, or until golden brown on top.