Peanut Butter Biscuits

Peanut butter and bacon in a biscuit sounds like a Southern diner experiment, and it works. Peanut butter blended with milk creates a rich, creamy liquid that replaces the usual butter or shortening in the biscuit mix, adding a subtle nuttiness and keeping the biscuits tender. Crumbled crisp bacon folded into the dry mix adds salty, smoky pops throughout.

Four ingredients and 30 minutes from start to table. The Bisquick does the structural work, so there’s no measuring baking powder, salt, or flour separately. Stir until the dough just clings together, knead a few times on a floured board, pat out to ¾ inch thick, cut into rounds, and bake.

The gentle kneading and thick patting are what give these biscuits their height. Overworking the dough or rolling too thin means flat, dense pucks instead of tall, flaky rounds.

Kitchen Tips

• Blend the peanut butter into the milk before adding to the dry mix. This ensures even distribution
• Stir with a fork just until the dough clings together. Overmixing makes tough biscuits
• Knead only a few times. This is not bread dough. You want just enough to bring it together
• Pat to ¾ inch thickness. Thinner biscuits won’t have the fluffy interior you’re after

Variations

• Add a drizzle of honey on top of the warm biscuits for a sweet-salty-nutty combination
• Use turkey bacon for a leaner version
• Stir in chopped jalapeño with the bacon for a spicy kick