Low Sodium Whole Wheat Peanut Butter Biscuits
Indulge in the wholesome goodness of these Low Sodium Whole Wheat Peanut Butter Biscuits, crafted to bring maximum flavor with minimal salt. This heart-healthy, fiber-packed recipe features whole wheat flour and creamy unsalted peanut butter, creating a soft and nutty treat that's perfect for breakfast, snacks, or brunch. Sweetened naturally with a touch of honey or maple syrup for a vegan alternative, these biscuits are dairy-free, thanks to unsweetened almond milk, and enriched with olive oil for a tender texture. Quick and easy to prepare in under 30 minutes, these golden biscuits are ideal for those seeking a low-sodium baked option without compromising on taste. Serve them warm with your favorite preserves or enjoy on their own for a nourishing, guilt-free delight!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder (low sodium or sodium-free)
- 0.5 cup Unsalted creamy peanut butter
- 0.75 cup Unsweetened almond milk (or other plant-based milk)
- 2 tablespoons Honey (or maple syrup for a vegan option)
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the whole wheat flour and baking powder. Whisk until evenly mixed.
In a separate bowl, mix the unsalted peanut butter, unsweetened almond milk, honey (or maple syrup), and olive oil until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until a soft dough forms. Avoid overmixing.
Lightly flour a clean surface and turn the dough out onto it. Use your hands to gently knead the dough a few times until it comes together.
Roll the dough out to about 1/2-inch thickness. Use a round biscuit cutter or a glass to cut out your biscuits.
Place the biscuits about 1 inch apart on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top.
Remove from the oven and let the biscuits cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These biscuits can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 46.7 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 485 mg | 37% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1855 mg | 39% | |
*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.
