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.
All that talk in my last post about biscuits and honey butter…and I forgot to even mention the honey butter. There are two options. 1. The lazy way. and 2. The slightly more involved but double delicious way. I recommend the second. Now of course you can just spread some butter and drizzle some honey on the biscuit but it’s not the same. I promise.
1. The Lazy Way. When you’re cooking the biscuits, leave some butter on the counter until it’s about room temperature. When the biscuits are fresh out of the oven, add in some honey and stir until you’ve got a nice little mixture. Then feel free to drizzle, scrape, spread, etc. your lazy honey butter on those biscuits. This works well if you’re forgetful (guilty) or if you just want a small bit. I’d go for a ratio of about two (butter) to one (honey) or maybe an even ratio if you love honey. It’s up to your taste buds and you can always add as you stir.
2. The Official Way. Start with the same ingredients – about 1/2 cup room temp butter and 1/4 honey. Using a hand mixer (or a Kitchenaid if it’s handy) whip up the butter until it’s fluffy. Keep whipping and then drizzle in the honey. Taste and adjust as needed – this is not an exact science! Voila, whipped heaven. Some people like to chill it for a bit before they use it, but I think it’s best right out of the bowl.
Biscuits are one of my favorite treats. Fluffy, buttery, moist, and smothered in honey butter. Typing this just makes me start drooling. Unfortunately they’re not the healthiest treat, so I try not to make them too often. But when I do it’s heaven. They’re delicious fresh, and they’re delicious the next morning once you warm them in a hot (buttered) pan until they’re brown and crunchy on the top, and then smother them with some homemade jam. It takes me back to being a kid, and it makes me want to inhale all of them. There are tons of biscuit recipes out there, but here’s one of my favorites, reprinted from Martha Stewart.
There are many more biscuit recipes out there (baking soda biscuits, drop biscuits, herbed biscuits, pumpkin biscuits, etc.), so don’t think this will be the last. But if you want a good basic buttermilk biscuit, this recipe will do the trick! Just remember, biscuits need gentle love, so don’t mix them too much. You want a wet and loose dough. The more you mix, the chewier they get. Alton Brown can tell you more.
Martha Stewart’s Buttermilk Biscuits
Makes 1 dozen GIANT biscuits. I usually cut this recipe in half and use smaller biscuit cutters (yes, I finally broke down and bought a set of fluted biscuit cutters and they’re amazing..I highly recommend if you’re a biscuiteer*). I’ve added the measurement for the 1/2 recipe in the () – these still make a good 12 or so smaller biscuits. Just make sure you don’t mix the measurements for the half recipe with the full one!