Ingredients

• • 1 bag Buttermilk Biscuit Mix
• • ¾ to 1 cup heavy cream
• • ½ cup peanut butter chips
• • ½ cup chocolate chips
• • 2 tbsp butter, melted
• • Turbinado sugar, for garnish

Sometimes the best recipes are the simplest ones – and this one starts with just two base ingredients: our buttermilk biscuit mix and heavy cream. That’s it! From there, you’re only a handful of pantry staples away from bakery-style biscuits that taste like you spent all morning in the kitchen. No complicated steps, no fancy techniques: just mix, fold, roll, and bake. It’s the kind of recipe that feels effortlessly impressive and filled with love.

And let’s talk about the real stars here: peanut butter and chocolate chips. That classic sweet-and-salty duo melts into every fluffy, tender bite, creating pockets of rich chocolate and creamy peanut butter goodness throughout. And who could resist this perfect combination? With a brush of melted butter and a sprinkle of crunchy turbinado sugar on top, these biscuits come out golden, slightly crisp on the outside, and soft as a pillow inside. Perfect for brunch, dessert, or a “just because” treat. You truly can’t go wrong when peanut butter and chocolate show up together!

Instructions:

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. In a large mixing bowl, add in mix, reserving about ½ cup of the mix for dusting. Next, make a well in the center and pour in heavy cream. Mix well with your hands until the dough comes together and all dry mix is incorporated. If needed, slowly add in more heavy cream until dough is fully saturated and no dry mix remains.
3. After mixing the dough, fold in the peanut butter chips and chocolate chips. Be careful not to overmix the dough to preserve the down-pillow, tender texture. Once the chips are added, liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
4. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
5. Melt the remaining butter and brush onto the biscuits. Once buttered, add a pinch of turbinado sugar and additional peanut butter and chocolate chips, if desired.
6. Bake for 16-18 minutes, rotating the pan halfway through.
7. Once biscuits are out of the oven, allow them to cool slightly before brushing with any remaining melted butter. Enjoy!
   

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Buttermilk Biscuit Mix