Banana Peanut Butter Biscuits
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
9
servingsPrep time
25
minutesCooking time
15
minutesThese are so good and I was torn because they really work both for breakfast, toasted with butter and honey or freshly made for dessert for a peanut butter shortcake with ice cream and hot fudge. They are really good, light and not to sweet. My kids preferred them for breakfast. I split them, lightly toasted and then added a little salted butter and some fresh honey. Yum.
Ingredients
1 3/4 cup flour
3/4 cup POWDERED peanut butter
3 tablespoons sugar
3 3/4 teaspoons baking powder
1 1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon cardamom
1 teaspoon kosher salt
3/4 cup butter, cubed
1/2 cup cold whole buttermilk
1/4 cup mashed banana
1 teaspoon vanilla paste
1 lg egg
vanilla sugar
Directions
- Preheat oven to 400. Line a baking sheet with parchment paper.
- In a large bowl, sift together flour, powdered peanut butter, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and cardamom. Whisk in the salt. Using a pastry blender, cut in the cold butter until the mixture resembles bread crumbs.
- In a small bowl, whisk together buttermilk, banana, and vanilla paste. Add the buttermilk mixture to the flour mixture and blend to combine. The dough will be shaggy. Using your hands, knead the dough so that it comes together. Once the dough comes together, turn out on a floured surface and knead or shape into a 1 inch thick rectangle about 7 1/2 x 5 inches. Using a pastry cutter, cut the dough into 9 equal squares. Place on the prepared baking sheet. Place pan in freezer and freeze for about 20 minutes.
- Whisk with a folk an egg. Remove the flash frozen biscuits and brush with egg wash and sprinkle with vanilla sugar. Place in oven to bake until lightly golden and bake for 15-17 minutes. Serve warm with soft butter and honey.
