Gluten-Free Whole Wheat Peanut Butter Biscuits
Indulge in the comforting flavors of these Gluten-Free Whole Wheat Peanut Butter Biscuits, a perfect blend of wholesome ingredients and rich nutty goodness! This easy-to-follow recipe combines a gluten-free whole wheat-style flour blend with creamy natural peanut butter, a touch of coconut oil, and sweet notes of honey or maple syrup to create biscuits that are tender, flaky, and packed with flavor. Made dairy-free with almond milk and elevated with apple cider vinegar for the perfect rise, these biscuits are ready in under 30 minutes, including prep and bake time. Whether served warm with an extra dollop of peanut butter, your favorite spread, or simply enjoyed on their own, these biscuits are a tasty treat for gluten-free baking enthusiasts. Perfect for breakfast, snack time, or as a unique addition to any meal, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups Gluten-free whole wheat-style flour blend
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsweetened almond milk (or other non-dairy milk)
- 0.5 cups Smooth natural peanut butter
- 2 tablespoons Coconut oil (solid, not melted)
- 2 tablespoons Honey or maple syrup
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the gluten-free whole wheat-style flour blend, baking powder, and salt to evenly combine the dry ingredients.
In a separate smaller bowl, mix the almond milk, peanut butter, coconut oil, honey or maple syrup, and apple cider vinegar until smooth and well combined. Ensure the coconut oil is cut into small pieces and distributed evenly.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix, as this can affect the texture of the biscuits.
Transfer the dough to a lightly floured surface (using the gluten-free flour blend) and pat it into a 1-inch thick round. Use a biscuit cutter or the rim of a glass to cut out biscuits, re-rolling the scraps as needed.
Place the biscuits onto the prepared baking sheet, spaced about 1 inch apart. Optionally, brush the tops with a little almond milk for a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown and set.
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve warm with additional peanut butter or your favorite spread. Store any leftovers in an airtight container for up to 3 days or freeze for later.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 45.5 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 494 mg | 38% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
