Nut-Free Whole Wheat Peanut Butter Biscuits
Indulge in the wholesome charm of Nut-Free Whole Wheat Peanut Butter Biscuits—a delicious twist on a classic favorite, perfect for nut-free households! These tender biscuits feature whole wheat flour for added nutrition, paired with creamy sunflower seed butter as a safe, nut-free alternative to traditional peanut butter. With a touch of honey for natural sweetness and cold butter to ensure flaky perfection, these biscuits are irresistibly golden and crumbly. Ready in under 30 minutes, they’re ideal for breakfast, brunch, or a midday treat. Serve them warm with a drizzle of honey or your favorite spread, and enjoy a guilt-free indulgence that’s kid-friendly and allergy-conscious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Sunflower seed butter (nut-free peanut butter alternative)
- 6 tablespoons Unsalted butter, cold and cubed
- 0.75 cup Milk (or dairy-free alternative)
- 2 tablespoons Honey (or maple syrup for vegan option)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt until evenly combined.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the butter to keep the biscuits flaky.
In a separate bowl, stir together the sunflower seed butter, milk, and honey (or maple syrup, if using). Mix until smooth and well combined.
Gradually pour the wet mixture into the dry ingredients. Stir gently until a soft dough forms, being careful not to overmix.
Lightly flour a clean surface and turn the dough out onto it. Gently pat the dough into a 1-inch thick rectangle. Use a biscuit cutter (or a glass) to cut out rounds, re-rolling scraps as needed.
Place the biscuits onto the prepared baking sheet, leaving about 1 inch of space between them.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown.
Remove from the oven and let cool slightly before serving. These biscuits are best enjoyed warm, but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 55.9 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1850 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.
