Step 1

Preheat the oven to 450F

Step 2

Put the dry ingredients in the bowl of a food processor, and pulse to combine well. You can also whisk the ingredients together in a large mixing bowl.

Step 3

Dot in the cold butter and peanut butter, and pulse about 20 times to create a coarse crumb texture. If doing this by hand, cut in the butter and peanut butter with a pastry cutter or 2 forks until they are well incorporated.

Step 4

Stream in the milk while pusling the machine until the dough comes together. I find it helps to run the machine for a few seconds at the end to bring the dough together into a lump. If doing by hand, add the milk while mixing with your hands or with a wooden spoon, until the dough comes together and is not too dry or crumbly. You may need a little less or a little more than the cup. I usually need the full cup.

Step 5

Turn the dough out onto a lightly floured surface and gently knead or pat into a flat disk. I like my biscuits thick or I roll it out to a 1 1/2 inch thickness, but Princess Pamela specifies 1/2 inch thick.

Step 6

Arrange the biscuits in a 9 inch pie plate, or on a baking sheet, 1 inch appart. Lightly brush the tops with milk or cream and bake for about 15-18 minutes (less for thinner biscuits) or until risen and just beginning to turn golden. Serve hot with butter, honey, jam, or peanut butter.