Low Fat Whole Wheat Peanut Butter Biscuits
Treat yourself to a guilt-free indulgence with these Low Fat Whole Wheat Peanut Butter Biscuits that pack wholesome flavor and light, fluffy texture into every bite. Made with nutrient-rich whole wheat flour, reduced-fat peanut butter, and a touch of natural sweetness from honey or maple syrup, these biscuits are a healthier twist on a classic treat. Quick and easy to prepare in just under half an hour, this recipe is perfect for breakfast, an afternoon snack, or even a light dessert. The recipe offers flexible ingredient options, including almond milk and maple syrup for a dairy-free or vegan version, making it inclusive for various dietary needs. Serve these golden biscuits warm or enjoy them cooled with a dollop of your favorite spread, a drizzle of honey, or alongside a comforting cup of coffee or tea. Perfectly balanced between hearty and sweet, they’re sure to delight your taste buds without compromising your wellness goals!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Reduced-fat peanut butter
- 0.75 cup Low-fat milk (or unsweetened almond milk for dairy-free)
- 2 tablespoons Honey (or maple syrup for a vegan option)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, sift together the whole wheat flour, baking powder, baking soda, and salt to ensure even distribution of the dry ingredients.
In a separate smaller bowl, whisk together the reduced-fat peanut butter, low-fat milk (or almond milk), and honey until smooth and well combined.
Gradually add the wet mixture into the dry ingredients, folding gently with a spatula or wooden spoon. Be careful not to overmix; the dough should just come together and remain slightly soft.
Lightly flour a clean work surface and turn out the dough onto it. Gently pat the dough into a rectangle or round shape about 1/2-inch thick.
Use a 2-inch biscuit cutter or the rim of a glass to cut out biscuits. Gather the remaining dough, repeat the process, and cut more biscuits until all the dough is used.
Place the biscuits about 1 inch apart on the prepared baking sheet.
Bake for 10-12 minutes or until the tops are golden brown and the biscuits are cooked through.
Remove from the oven and let them cool slightly on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 8 mg | 2% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 56.5 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 358 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2125 mg | 45% | |
*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.
