PEANUT BUTTER BISCUITS
These easy Peanut Butter Biscuits (or cookies!) are simple to make, freezer friendly and Thermomix instructions are also included.
Provided by Lauren Matheson
Categories Snacks
Time 22m
Number Of Ingredients 8
Steps:
- Preheat your oven to 180 degrees celsius (fan-forced) and line two trays with baking paper.
- Place the butter, vanilla extract, caster sugar and brown sugar into the bowl of an electric mixer and mix for 6 - 8 minutes until pale and fluffy.
- Add the peanut butter and stir through.
- Add the egg, plain flour and bicarbonate of soda and mix on a low speed until combined.
- Use a tablespoon to scoop up the mixture and roll into balls. Place the balls onto your prepared baking tray and use a fork to lightly press down on the biscuits. Continue until all of the mixture has been used.
- Place the biscuits into your pre-heated oven and bake for 12 - 14 minutes or until the begin to brown. Carefully remove the trays from the oven and allow the biscuits to cool on them for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 59 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 53 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
PEANUT BUTTER BISCUITS
Tender, flavorful, easy -- wonderful too as a topping for a meat pie. From the 1963 Peter Pan Peanut Butter Cook Book.
Provided by KerfuffleUponWincle
Categories Breads
Time 17m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly.
- Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
- Knead dough gently on lightly floured pastry cloth for about 30 seconds.
- Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
- Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
- Bake at 450 degrees for 10-12 minutes.
- Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.
PEANUT BUTTER TEA BISCUITS
Unique floured "Breakfast Biscuits". May be served with your favourite jam. Raisins or currants, or even chopped nuts, may be added to this recipe.
Provided by carol ann in canada
Categories Breads
Time 30m
Yield 12-15 biscuits
Number Of Ingredients 6
Steps:
- Sift together flour, baking powder and salt.
- Combine shortening and peanut butter and cut then into flour mixture with a knife or pastry blender until thoroughly mixed.
- Add milk to make a soft dough (DO NOT OVER MIX).
- Turn dough on to a LIGHTLY floured board and knead slightly.
- Roll 1/2-3/4 inch thick and cut with a floured cookie cutter.
- Place biscuits on an UNGREASED baking sheet 1-1&1/2-inches apart if crusty biscuits are desired (if touching, then the biscuits will be "soft-sided").
- Bake in a hot oven (425°F-450°F) for 10-15 minutes.
Nutrition Facts : Calories 127.1, Fat 4.8, SaturatedFat 1.2, Cholesterol 1.4, Sodium 242.1, Carbohydrate 17.7, Fiber 0.8, Sugar 1.1, Protein 3.6
TEA BISCUITS
Growing up Mom always (and still does) served these hot out of the oven with our beef stew. We slathered them with lots of butter & molasses and now the two recipes just go together! We can't have beef stew without them now! I cut them fairly thick for a nice fluffy biscuit. Also good with butter & strawberry jam!
Provided by Rhonda J
Categories Breads
Time 22m
Yield 12-14 biscuits
Number Of Ingredients 6
Steps:
- Mix all dry ingredients together.
- With pastry blender cut in butter.
- Add milk and mix well to form dough.
- Knead just a few times until smooth on a floured surface.
- DO NOT overwork, handle as little as possible.
- Roll to desired thickness and cut with a floured cutter or bottom of drinking glass.
- (I tend to cut them fairly thick so I never get the maximum 14 biscuits, more like 10-12!).
- Bake at 375 for 12-13 minutes.
- (I find it only takes about 10 minutes in my particular oven).
Nutrition Facts : Calories 191.9, Fat 10.9, SaturatedFat 6.8, Cholesterol 29, Sodium 315.1, Carbohydrate 21.1, Fiber 0.6, Sugar 4.2, Protein 2.7
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
BUTTERMILK TEA BISCUITS
Another oldie but goodie. Nice and light. I am sure everyone knows that in lieu of buttermilk, you can use "sour milk" (1 Tbsp of vinegar or lemon juice in a 1-cup measure and fill with milk). This recipe makes about 15 to 18 good-sized bisuits. If you are serving these with a soup or stew, they are really nice with a bit of cayenne pepper added with the dry ingredients. Gives them a bit of a bite. I hope you enjoy them.
Provided by Gwen35
Categories Quick Breads
Time 25m
Yield 15-18 biscuits, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Mix together flour, baking powder, baking soda and salt.
- Cut in the margarine with two knives, or a pastry blender, until the mixture resembles coarse oatmeal.
- Make a well in the centre and add buttermilk/sour milk slowly.
- When all the liquid has been added, stir rather vigorously until it comes freely from the side of the bowl. (Note that the dough should be soft but not too sticky.).
- Turn the dough out onto a lightly floured surface and knead lightly for just a few minutes (about 10 times).
- Roll or pat out to desired thickness (about 1/2"). Cut dough with a floured cutter (or glass) and place on UNGREASED baking sheet.
- Bake for 12 - 15 minutes or until nicely browned.
Nutrition Facts : Calories 354.6, Fat 12.5, SaturatedFat 2.4, Cholesterol 2.5, Sodium 1021.9, Carbohydrate 51.3, Fiber 1.7, Sugar 3.1, Protein 8.6
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