I am a banana lover. I eat one every morning and we always have a few on our counter. But when they start turning brown, there’s inevitably the request that we either chuck it or bake it into something. And though I love a good banana bread, sometimes I have the hankering for something different. Like maybe a biscuit? Being a big biscuit fan, this seemed like a good place to start. And when I came across this recipe for banana buttermilk biscuits, I decided to give it a try. They sounded a bit odd, but then I remembered that we make delicious pumpkin biscuits during Thanksgiving, so the whole fruit (is a pumpkin a fruit??) and biscuit thing isn’t too crazy. They turned out to be quite a tasty change from banana bread, and since some of the banana replaces some of the butter and buttermilk, I’d like to believe that they’re slightly healthier than a traditional biscuit. And don’t forget the honey butter.
Banana Buttermilk Biscuits
- 2 1/4 cups flour
- 1 Tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup butter
- 3/4 cup buttermilk
- 1/2 cup banana mashed
- 1 teaspoon vanilla
- Preheat oven to 400° F
- Combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly.
- Slowly add buttermilk, mashed banana and vanilla and stir to moisten.
- Pat out dough on a well floured bread board until approximately 1 inch thick. Do not overwork dough. If dough is too moist, slowly need in a bit more flour until workable.
- Using a floured biscuit cutter, cut out dough and place on a greased baking sheet.
- Bake for 15 minutes or until a nice, light golden brown. Serve warm with butter and honey.
The original recipe can be found here on the adorable Dine & Dish blog.