Friday, August 20, 2010

Peanut Butter Biscuits

These are delicious served with berry jam!

Peanut Butter Biscuits

4 cups all-purpose flour
1 tablespoon baking soda
¼ teaspoon salt, optional
½ cup creamy peanut butter
6 tablespoons solid vegetable shortening
1 1/3 cups (12 oz) plain yogurt

Adjust the baking rack so it’s in the center of the oven and preheat the oven to 400°F. Line a large baking sheet with a silicone baking mat or parchment paper; set aside.

Use a fork to mix the flour, baking soda, and salt, if using, in a large bowl until the baking soda is evenly distributed. Add the peanut butter and shortening; press through the tines of the fork or through those of a pastry cutter, pushing against the sides and bottom of the bowl to break up the peanut butter and shortening and mix it with the flour until the whole thing looks like coarse meal. Stir in the yogurt with a fork until a soft dough forms (you may need to add a little extra yogurt).

Dust a clean work surface with flour and turn the dough out onto it. Lightly flour the dough, then pat it with your hands until it’s a circle about 12 inches round and ½ inch thick. Don’t compress the dough; just press lightly with your fingers. Cut the circle into biscuits using a 2-inch round or square cutter.

Transfer the biscuits to the prepared baking sheet. You can gather the dough scraps together and press it again to make more biscuits, but the extra pressure and the extra flour on your work surface and in the dough will make the biscuits tougher. Bake until firm and golden, about 12 minutes. Cool on the baking sheet for 2 minutes, then serve at once.

Recipe Source: The Ultimate Peanut Butter Book

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