Banana Bread Biscuits
Are y’all starting to notice a pattern? I am.
I think it’s safe to say we’ve now reached the point where Cooking is My Sport is a biscuit-making blog; a biscuit making blog with other recipes thrown in to eat alongside biscuits.
I have no explanation for my actions. All I can say is that before I learned how to bake, biscuits were always something I wanted to learn how to do, and do well. I was in awe of people who baked biscuits from scratch. I just had so many questions.
How does the dough come together? What makes biscuits different from yeast bread? What’s the best shape; round, square, or something else? How do they rise? How do you ensure they turn out light and flakey on the inside?
Heck, maybe there are some of you out there who have the same kind of questions. I’ve gotten good at making biscuits only because of lots and lots of practice, and trial and error. I made up my mind to learn how to make them and make them well, and I didn’t stop until I did. And even, clearly, I have no intention of stopping making/experimenting with them. I’ll be a biscuit baker probably until the day I pass on to glory.
Thinking through all those questions and the various results I’ve made/posted over the years makes me think the blog may be due for a post that’s strictly about the technique of making biscuits I’ve learned through all my trial and error. I’ll think some more about it and get back to y’all later.
In the meantime, today’s newest experiment.
I was very curious going into this one. Although I’ve made banana scones once before, I’d never heard of banana flavored biscuits. Plus, I hadn’t really perfected my technique for biscuits/scones when I first made the banana flavored ones, so I was interested to see how different I would find the experience now that I’m on the other side of a lot of new learning.
I really like these, y’all. The flavor really is just like banana bread…except it’s in the texture of a biscuit. I think they’re versatile enough to work for breakfast, or for a dessert, depending on how you want to eat them. However, the sweetness is very subtle here, it’s the banana that really shines through. I wouldn’t change a thing.
Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.
*****************************************
Recipe Adapted from Taste of the South Ingredients Directions In a large bowl combine the flour, spices salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork. Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork. In a small bowl, whisk together cold buttermilk, mashed banana, and vanilla. Make a well in the center of the dry ingredients. Add buttermilk mixture to flour mixture, stirring until a shaggy dough forms. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.) Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky). Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight. Preheat oven to 400°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven. Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes. Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly. Brush finished biscuits with melted butter; serve warm.Banana Bread Biscuits
Sharing at Fiesta Friday #371, co-hosted this week by Liz @ Spades, Spatulas & Spoons.
Sounds great. I had a scone once that had green onions, green chilies, cheese and tomato. (might have been sun dried tomato. Maybe that can be your next biscuit adventure….or spinach, sun dried tomato, feta cheese….or……. 🙂
Ooh, I would LOVE to experiment with savory scone options. Thank you for the idea 😀
Yes, it’s fun to switch it up and not have every baked good be sweet. I made cheese cookies one time, made with rice krispies and cheese, paprika and something else.
These look like they have incredible texture!
Thank you! The texture is what I think sets them apart from a lot of the other biscuits I make. I’m sure it’s the bananas that have the most to do with that; it’s like a very, very different banana bread 🙂
I am impressed by your dedication. I am not a baker and have always been defeated by biscuits, these look delicious. Please do write a post with all your tips and the things you have learned along the way. I am embarrassed to say that I have gone down the path of the pop open can of biscuits in the refrigerated section of the grocery store. Thank you for bringing these to Fiesta Friday.
Oh, thank you so much! And please, have NO shame about the canned biscuits; I make my own, but STILL think that the flaky canned biscuits have something special 😉