- 1/2 cup fat-free milk (lactose-free milk is an option)
- 1/3 cup fat-free Greek yogurt, honey flavored
- 1/2 cup rolled oats
- 1 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3 Tbsp cold butter, cut into small cubes (extra cold)
- 1/4 cup peanut butter
- Melted butter for brushing on top of biscuits (optional)
Preheat oven to 400 degrees.
Whisk milk and yogurt together until a thick mixture forms and set aside.
Whisk together oats, flours, baking powder, baking soda and salt. Cut butter into flour with a fork until the flour becomes crumbly.
Combine peanut butter and milk mixture in a separate bowl until fully combined. Add this to your flour mixture and stir until everything is just combined. Be careful not to over mix.
Place dough onto a lightly floured surface. Lightly knead the dough a few times.
Roll dough out into a 1 inch-thick disc; be careful not to overwork the dough though.
Using a round cookie cutter/dough cutter push down into dough and lightly twist. Repeat until dough is used up and place on a baking sheet. Dough should make about 9-12 biscuits.*
Brush the tops of each biscuit with a little melted butter, if desired.
Bake for 10-12 minutes until lightly golden brown (use the lower oven rack if not brushing with butter).
Let cool on cooling rack for 5 minutes and serve warm with your favorite filling.
Filling suggestions: low-fat yogurt and berry mixture, butter, fat-free cream cheese, jam, apple butter, honey, chocolate, chocolate hazelnut spread, or more peanut butter.
Biscuits stay fresh covered in an airtight container at room temperature for a few days. These also freeze well.
These are best served warm, re-toasted in the oven with apple butter or cream cheese on top!
Recipe courtesy of Selena Sharpless.