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PB&J Biscuits


Your breakfast just got a huge upgrade, introducing the PB&J Biscuit! Kate (a.k.a. @cleaneatsandsometreats) these are amazing!


2 cups of flour 
1 tbs of baking powder
1/4 tsp of baking soda
2 tsp sugar
1 tsp salt
6 tbs of cold unsalted, unsweetened butter (vegan variety if vegan)
1 cup of buttermilk or plant-based yogurt
Nutella or organic peanut butter
Jelly/jam of choice
1 Vanilla Crunch Crispy


  1. Preheat oven to 425F.
  2. In a mixing bowl gently combine flour, baking powder, baking soda, sugar, and salt.
  3. Then mix in the butter, you can use a mixer or a fork, just make sure you combine until you have small pea size pieces of butter.
  4. Then slowly add in 1 cup of buttermilk or yogurt and beat on highly until dough comes together. Near the end, You will need to use your hands to form it into a ball that you can then flatten out.
  5. If you added too much flour and dough isn’t coming together, just slowly add in a little extra buttermilk or yogurt. Don’t worry if it seems a little sticky...just rub some flour on your hands, and form dough into a ball using your hands and place on floured counter top.
  6. Using your hands, flatten out dough and fold in half and then half again and half again to achieve the flaky layers.
  7. I flattened out the dough still using my hands, to about 1/2 inch thick for bigger biscuits and cut with a cookie cutter.
  8. Place the biscuits touching each other on a parchment lined baking sheet, brush with a little buttermilk or melted vegan butter.
  9. Place in oven at 425F for 15 mins or until golden brown.
  10. Let cool then open biscuit and top with Nutella, PB, jelly, and Vanilla Crunch Crispychunks.
  11. Enjoy!

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