Crunchy and Flavorful Gluten Free Peanut Butter Biscuits Recipe

Well, y’all ever wanted somethin’ sweet but gotta be careful ’bout gluten? Now, I ain’t talkin’ ’bout no fancy flour that costs more than a cow, but you can make yourself some real good gluten-free peanut biscuits right at home. It ain’t too hard, and if I can do it, I reckon anyone can.

First things first, you gotta make sure that peanut butter you’re usin’ is actually gluten-free. Now, don’t just grab any jar off the shelf. Some peanut butter brands sneak in things like granola or other stuff that ain’t so friendly to gluten-free folks. Jif’s a good one; they usually mark it right on the label that it’s safe for folks with gluten issues.

Now, when you’re makin’ these biscuits, don’t just use one kind of flour. Nah, you need a mix to get that good texture. Almond flour’s good. I know it sounds like somethin’ fancy, but it’s just ground-up almonds. You can find it in most stores now, even the big ones in town. That’s gonna help hold your biscuits together and give ’em a nice, soft inside. Then, you mix in a little starch too – tapioca starch works fine. That’ll give ’em a good rise, so they ain’t all flat like a pancake.

Now, y’all need to know the trick to gettin’ them biscuits just right. You want that peanut flavor to really shine through, so you gotta use a lot of peanut butter. I’m talkin’ a good cup of it. Don’t be shy, just scoop it in there. When you mix that peanut butter with the flour and starch, you’re gonna get a dough that’s thick and a little sticky, but don’t worry, that’s how it’s supposed to be. You can roll it into little balls with your hands and flatten ’em out a bit with a fork.

Oh, and don’t forget the sweetenin’! Now, I don’t use white sugar no more, since it’s better for ya to use somethin’ like maple syrup or coconut sugar. It gives your biscuits a richer taste, and y’all won’t even miss the regular sugar. Just a few tablespoons of that stuff mixed in with the peanut butter and flour, and it’s gonna taste just like the cookies we used to bake in the ol’ days.

I know you might be wonderin’, “How do I know when they’re done?” Well, it’s simple. You want to bake them at about 350°F (that’s 175°C for folks outside the U.S.). It’ll take ’bout 10 to 12 minutes in the oven. Don’t go wanderin’ off, though, keep an eye on ‘em. When they start to turn golden brown on the edges, you know they’re ready to come out.

Once they’re outta the oven, you gotta let ‘em cool down a bit. Don’t rush ‘em, or they might crumble apart. Let ‘em rest for a few minutes, and you’ll be all set to eat them with a nice glass of cold milk, or even just a cup of coffee if that’s more your style.

Now, these gluten-free peanut biscuits ain’t just for folks who gotta avoid gluten. They’re good for anyone lookin’ for a sweet treat that don’t need all that fancy flour. Kids’ll love ’em too, so you can make ’em for the little ones when they’re runnin’ ’round the house all hungry after school.

Here’s a quick list of what you’ll need:

1 cup of peanut butter (make sure it’s gluten-free)
1 cup of almond flour
1/4 cup of tapioca starch
2-3 tablespoons of maple syrup or coconut sugar
1 teaspoon of vanilla extract (optional, but it adds a nice flavor)
Pinch of salt

Just mix all them ingredients up, roll ‘em into little balls, flatten ‘em, and bake ‘em up. It’s as easy as that! And once they’re done, you got yourself a batch of biscuits that’s got that peanutty taste and all the crunch you love, without any gluten to worry about.

So, next time you’re lookin’ to make somethin’ sweet, give these gluten-free peanut biscuits a try. They’re simple, tasty, and will make your house smell like a peanut butter heaven.