PB & J Breakfast Biscuits
4 Colors (1 - Nut Flours, 2 - Peanut Butter, 3 - Raspberries, 4 - Chia seeds)THE WHY BEHIND THIS RECIPE
This is a “sweet” take on two of my most popular savory breakfast biscuit recipes: the Tomato, Basil, and Bacon Breakfast Biscuit and the Rosemary Breakfast Biscuit. You all love these and I’ve received numerous requests for a not-too-sweet (but still kinda sweet 🤣) option that was still packed with protein and fiber.
I’ll admit these feel like a cross between a scone and a biscuit, so call them whatever you want but know that they are refined grain, refined sugar free, and I snuck in fiber and protein through flax seeds, chia or basil seeds, and vanilla protein powder. It tastes like a peanut butter jelly sandwich, but instead of jelly it uses fresh raspberries.
They come together in one bowl, bake for 20 minutes and then you’ve got biscuits you can easily freeze and reheat for busy mornings or when you are in dire need of a snack. Personally, I just prepped a bunch of these before heading to New Zealand for 2 weeks on my honeymoon and am already looking forward to coming home and knowing that while I’ll have an empty fridge, I’ll have these stocked up in the freezer!
Optional zhuzh’ing: If you want to zhuzh it up I’ve also included a super easy raspberry (or any berry) compote that can act like a “jelly.” This also keeps in the fridge and you can add it to yogurt bowls in addition to using as a topping for your biscuit.
Yields: 8-10 biscuits
Total time: 30 minutes
Prep time: ~10 minutes
Cook time: ~20 minutes
WHAT YOU NEED
TOOLS
Large sheet pan (stainless steel or non-toxic non-stick)
Mixing bowl (I love Duralex)
Measuring cups/spoons
Whisk
INGREDIENTS
Biscuits:
5 tbsp butter, melted
6 eggs, whisked
1 tsp vanilla extract
1/4 cup maple syrup (or 1/3 cup allulose)
3/4 cup peanut butter
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup arrowroot starch
1/4 cup ground flax
3 tbsp chia seeds
2 scoops vanilla protein powder (I used BeWell by Kelly)
1 tsp baking powder
1 tsp salt
3 cups raspberries (about 1 1/2 pints)
Raspberry jam (optional if you want to zhuzh it up a little!)
3 cups raspberries or berries of choice (frozen work just as well as fresh ones!)
1/2 tsp kosher salt
Juice from 1 lemon
2 tbsp basil seeds (or chia seeds)
optional: pending how sweet your berries are, add 1 tbsp allulose or 1 tsp honey (sometimes frozen berries can be quite tart)
HOW TO DO IT
Biscuits:
Preheat oven to 400°F and line a baking sheet with parchment paper or spray the pan with a little olive or avocado oil.
In a large mixing bowl, combine melted butter and eggs. Whisk until smooth. Then add all dry ingredients: that’s 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/4 cup ground flax, 1/4 cup arrowroot starch, 2 scoops protein powder, 3 tbsp chia seeds, and 1 tsp baking powder and 1 tsp salt.
Then, add in your peanut butter and stir well. If your batter is too runny like a pancake, add 2-3 tbsp more peanut butter. It should look more like a cookie dough than a pancake. Lastly, fold in the raspberries.
Scoop into about 10-12 evenly sized balls on the baking sheet. They will be more like “lumps” than balls and that’s okay- they are biscuit, scone, thing-ys.
Bake for 20 minutes.
Raspberry “jam”:
Add berries, salt, basil seeds, allulose (if using) and fresh lemon zest to a saucepan over medium heat.
Stir the berries occasionally as they begin to cook.
Once the mixture starts boiling, stir continuously. Keep cooking and stirring until the compote thickens (5-10 minutes).
SWAPS, TIPS & TRICKS
Raspberry compote: This recipe is a framework where you can easily swap any other frozen berry or berry mixture. Another thing I love to do is use the leftover berry compote to mix into yogurt bowls throughout the week!
Storage & reheating: Keep these in the fridge and then reheat before serving. They keep in the fridge for about a week or in the freezer for about 3 months (if they last that long! 😋)
Peanut butter: Read your label and ensure your peanut butter is just peanuts! No seed oils or added sugars. Sometimes peanut butter without added oils requires 2-3 minutes of stirring to get it to be smooth and creamy, so if that’s the case I recommend doing that before you add it to the batter.
Almond Flour: If you are allergic to almonds, you can swap for a gluten-free measure for measure flour. I like King Arthur the best for baking!
Arrowroot Starch: The arrowroot starch helps make them a little fluffy, but if you don’t have any you can omit it and add 1/4 cup more coconut flour, a gluten free flour blend, or potato starch if you have that on hand. I like baking with arrowroot starch because it makes baked goods (especially gluten free ones!) fluffier, so just a note that if you do leave it out, your biscuits will end up a little denser (but still delicious!).
Nutritional Info
Per serving (2 biscuits = 1 serving), I calculated with maple syrup. The sugars would be lower if you used allulose.
Calories: 429
Carbohydrates: 30g
Fiber: 9g
Net carbs: 21g
Protein: 17g
Fat: 30g
Sodium: 431mg
Sugar: 9g
