Miso Peanut Biscuits
Okay, confession time. I don’t have much of a sweet tooth but these biscuits 100% do it for me. Miso is one of those under-rated kitchen secrets that can do so much heavy lifting. It’s a staple in my salad dressings, massaged into butter and slathered over grilled vegetables or under the skin of a chicken pre-roasting.
On occasion, I will double a biscuit recipe quantity and store half of it in a roll in the freezer. This dough works perfectly for such forward planning if you too like warm biscuits fresh from the oven. If cooking from frozen, add another 2-3 minutes to the cooking time.
If you’re wondering about the different coloured pastes:the yellow is butter, the darker brown paste is the miso I had to hand and the two different mid-brown pastes are both peanut butter. I was using up the last of one jar before opening a new different jar – hence the two colours.
While we’re talking miso, a lighter coloured miso (called white miso) is more mild than darker red miso, though the base grain will also impact the colour and flavour strength. I have ventured down many a fermentation rabbit hole in my time, making miso from soy beans, yellow split peas, barley and more. By no means am I suggesting you need to start making your own miso, store bought is just fine here.
ingredients
- 120g unsalted butter
- 60g peanut butter
- 2 tbsp red miso
- 1 egg
- 220g brown sugar
- 225g plain flour
- 1 tsp baking powder
- 50g roasted unsalted peanuts, rough chopped
Blend together butter, peanut butter, miso and egg either by hand or in a food processor.
Sift in the flour and baking powder then fold in the brown sugar.
Rest the dough for 30 minutes in the fridge as it’s easier to form into balls when cold. Roll balls around the size of a golf ball, toss in chopped peanuts to coat and place on a lined baking sheet.
Bake in a 180 degrees Celsius for 10-12 minutes. They’ll still be slightly soft when taken out of the oven so let them cool on the tray.