When I have leftover ripe bananas, this is how I like to use them. Mildly sweet, these biscuits still have the nice crumbly texture I love, and are fantastic with a spread of fresh butter.
Makes about 6-8 medium biscuits.
Ingredients:
- 1 medium ripe banana
- 1 Tbsp sugar
- 4 Tbsp cold butter
- 1/3 c buttermilk
- 1 1/2 c all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp melted butter
Directions:
- Preheat oven to 400 degrees F and lightly butter a medium-sized baking sheet or biscuit pan.
- In a large bowl using a fork, mash the banana with the sugar until pureed. Use a the coarse shred part of a box grater to shred the cold butter into the bowl. Add buttermilk and stir with a fork to break down any large lumps.
- In a small bowl, whisk together the flour, baking powder and salt. Add to banana mixture and stir in bowl until it comes together into a dough ball. (If needed, add a few more drops of buttermilk or a sprinkle of flour to get a good dough, but do not overwork!)
- On a lightly floured board, pat the dough into a 3/4 inch thick disc. Cut with 2 inch biscuit cutter to form 6-8 biscuits. Place evenly spaced on prepared baking sheet/pan.
- Brush with melted butter. Bake about 12-14 minutes or until golden brown on top. Cool briefly before serving with butter.