If you've always been scared to make biscuits, then this is the recipe for you. The peanut butter melts into these biscuits, adding a subtle flavor that complements the pumpkin. Be sure to eat these bad boys right out of the oven with a generous pat of salted butter.
Technique tip: Use a box grater to create even shards of butter.
Swap option: You can use pureed sweet potatoes instead of pumpkin puree.
(Created by TODAY with our sponsor, Jif Peanut Butter.)
- 6 tablespoon unsalted butter, preferably European-style, softened
- 1/4 cup Jif Creamy Peanut Butter
- 1¼ cup buttermilk
- 1/2 cup pumpkin puree
- 2¾ cups self-rising flour
- 1/2 teaspoon cinnamon
- Salted butter, for serving
1. Preheat the oven to 475°F and line 2 baking sheets with parchment.
2. In a bowl, combine the butter and peanut butter, and mix well to combine.
3. Lay out a sheet of plastic wrap and place the peanut butter mixture into the center. Using the sides of the plastic wrap, shape the peanut butter mixture into a log. Wrap the log and freeze for at least 4 hours, preferably overnight.
4. Meanwhile, in a bowl, whisk together the pumpkin puree and buttermilk. Refrigerate until ready to use.
5. In a large bowl, whisk together the flour and cinnamon until well combined.
6. Grate the frozen peanut butter mixture into the dry ingredients using the large holes of a box grater. Quickly and gently toss the shredded peanut butter mixture until evenly coated and well distributed.
7. Add the buttermilk mixture to the dry ingredients and gently fold until the flour is incorporated. Do not overmix the batter.
8. Using a spoon, scoop the batter into 16 equal portions onto the prepared baking sheets. Place the baking sheets into the oven and reduce the temperature to 425°F.
9. Bake until the bottoms are lightly browned, for about 14 minutes. Serve hot out of the oven with a generous pat of salted butter.