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The World paid a visit to Salt Spring Island this weekend and it made a big splash.

I’m talking about the World Residences Cruise Ship.

Hundreds of people descended on the Saturday Market and turned what is already the busiest day in town into pure joy for the retailers and sheer chaos at the markets. People in Thrifty’s market reported line ups stretching all the way back into their produce section!

Locals could only really see the ship in the distance because tides were really low and the boat is enormous – requiring a decent depth of water to anchor in (I believe someone said 20ft). It had to stop quite a distance from town … which upset some people as the shuttle boats were going back and forth taking people from the ship to the town.

Funny that something which brought so many people anxious to see our beautiful island, the Saturday Market, the golf courses and our many shops still found a way to make some people unhappy!

I tried to convince Rick to reserve a space on the ship for a year when we retire but what he said in response is not suitable for a family audience so I won’t repeat it. Suffice to say that a trip on the World will not be a long one should we ever get the opportunity!

So… this week, we have a special request from a guest we had this weekend. Angela just loved Rick’s peanut butter tea biscuits and darn near begged for the recipe. Her husband then begged us to give it to her so he could enjoy them at home. Lucky for them we didn’t have anything else planned for this week’s newsletter just yet … and we’ve granted their request!!

Let us know how they turn out!

Peanut Butter Tea Biscuit

Peanut Butter Tea BiscuitsI’ve always loved these tea biscuits but Rick’s made a recent change to the recipe that makes them unbelievably fluffy and light … do try them and let me know what you think!

Preparation Time: 15 minutes
Cooking Time: 10 to 12 minutes
Makes: 12 biscuits

What you need:

  • 1 ½  Cups all purpose flour
  • ½  Cup Whole Wheat flour
  • 4 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ Cup crunchy peanut butter
  • 1 Tablespoon butter
  • 1 1/4 to 1 1/2 Cups buttermilk

What you do:

1. Preheat oven to 450ºF.
2. Mix dry ingredients together in a large bowl.
3. Mix peanut butter and butter into the dry ingredients with a fork or two knives.
4. Slowly pour the buttermilk into the mixture. With a spoon, stir briskly 5 or 6 times to make soft, not sticky dough. Do not over mix as this will cause the biscuits to be tough.
5. Roll dough gently with a rolling pin onto a lightly floured surface. When the dough is the desired level of thickness (one inch thick is good), cut dough with a floured cutter and place on greased pan.
6. Bake for 5 minutes. Rotate pan 180º and then bake for an additional 5-7 minutes.
7. Biscuits will be lightly brown and puffed. Serve warm.

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September 2020