Jamie Oliver Peanut Butter Biscuits

God, these biscuits. Jamie Oliver Peanut Butter Biscuits, technically. But to me, they were more like edible comfort. I wasn’t planning to bake that day—just one of those odd afternoons where everything felt a bit off and the idea of warm peanut butter biscuits suddenly made way too much sense. They’re soft in the middle, like a hug that lands just right. The edges? Crisp enough to make a little noise when you bite in. I made a batch. Then another. (inspired by Jamie Oliver)

Ingredients Needed

180g all-purpose flour 113g unsalted butter, soft—like, actually soft 250g peanut butter (the good kind, not too oily) 100g brown sugar, lightly packed (I use my hand to squish it in) 100g white sugar 1 tsp vanilla extract 1 large egg, room temp if you remember 3/4 tsp baking powder Some sea salt, just a pinch or two if you’re into that kind of balance

How To Make Jamie Oliver Peanut Butter Biscuits

1. First things first, heat the oven. 350°F (177°C) and let it get there while you sort yourself out. You want that heat ready when the biscuits are.
2. Flour and baking powder? Chuck them in a bowl and give them a whisk. Nothing fancy. Just enough so it all looks like one thing instead of two.
3. Now, butter and sugars. Get them into a mixer (or bowl and use some elbow grease). Beat until you start seeing it turn pale and fluffy. That transformation always feels like magic to me. If you’re adding sea salt, this is the moment. It hits differently here.
4. Spoon in the peanut butter. And I mean spoon it in. No dainty stuff. Beat it until it looks rich, glossy—like the color of caramel just before it gets dark.
5. Crack in the egg. Splash the vanilla. Mix it again. You want it all to feel like one big happy mess.
6. Now, slowly—seriously, slowly—add the flour mix. Fold or mix on low. The second it starts looking like dough, stop. Don’t ruin it by going on autopilot. Overmixing = tough biscuits. Nobody wants that.
7. Take little clumps of dough, about the size of a ping-pong ball (you’ll know when you see it). Roll ‘em. Place ‘em on parchment-lined trays. Give them space. They’re going to grow a little.
8. Fork time. That crisscross thing? Press down gently. It’s not just for looks; it helps them bake evenly. Also, it feels oddly satisfying.
9. Into the oven. 10-ish minutes. Maybe 11 if your oven’s moody. Watch the edges—they should go just slightly golden. Not dark. If you wait for the color to scream “done,” it’s already too late.
10. Let them sit. They’ll feel soft, fragile, almost like they might fall apart. Let them be. Give them 5 minutes, then move to a rack. Trust me on this.

Why I Love This Recipe

Maybe it’s nostalgia. Or maybe it’s the smell—nutty, warm, with that whisper of vanilla. I made these with my niece once, and she couldn’t stop licking the dough off the spoon. We ended up eating more raw than baked that day. But they’re forgiving like that. You don’t need a special occasion. Just a craving and a messy kitchen.

Recipe Tips

• Butter should be soft enough to leave a dent when you press it.
• If you forget to sift the flour, fine. But at least whisk it so you don’t get baking powder clumps.
• Want a crunch, Go for crunchy peanut butter or toss in some chopped peanuts. They spread more if the dough’s too warm. Chill it if your kitchen’s hot.
• No brown sugar,Add a tiny splash of molasses to white sugar.
• Or don’t. They’ll still taste good.

How To Store This Jamie Oliver Peanut Butter Biscuits

• At Room Temperature Toss them in a tin or airtight box. Somewhere cool-ish. They’re fine for about a week. Maybe less if your house is full of biscuit thieves.
• In the Fridge Honestly, they don’t need it—but if you want them to last longer, pop them in the fridge. Just know they’ll lose a little softness.
• In the Freezer Freeze them flat first. Then bag them up. They’ll be there when you need a sweet fix on a Tuesday night.
• Reheating Not necessary, but if you must, a few minutes in the oven at 300°F makes them warm and a little toasty. Microwave? Only if you’re desperate.

Let’s Answer a Few Questions!

Can I use crunchy peanut butter instead?
Yup. Do it. It’s honestly better if you like a bit of texture.

What if I only have white sugar?
You’ll live. Maybe toss in a splash of maple syrup or molasses if you want to mimic that depth.

Can I bake these from frozen?
Absolutely. Add a minute or two. They might not flatten as much, but they’re still good.

Why are mine spreading like puddles?
Butter was probably too soft. Or maybe the dough was warm. Chill it down a bit next time.

Can I make the dough ahead of time?
Sure. It holds up in the fridge for a day or two. Just wrap it up so it doesn’t dry out.

Nutrition Facts (per biscuit-ish)

• Calories: 150
• Carbs: 13g
• Protein: 4g
• Fat: 10g
• Sugar: 7g
• Fibre: 1g
• Sodium: 80mg

Try More Recipe:

• Jamie Oliver No Bake Chocolate Oat Bars
• Jamie Oliver Polenta Lemon Cake
• Jamie Oliver Self Saucing Lemon Pudding