Banana Whole-Wheat Biscuits
This recipe was prompted by my coming home last night and finding several bananas on our kitchen counter that were about to give up the ghost. I was going to make banana bread until I ran across this recipe in a quick breads cookbook that I received as a wedding gift. I was intrigued – a biscuit with whole wheat flour, bananas, and sour cream.
“What the heck”, I thought, “I’ll give it a whirl.”Printer Friendly
- 1 1/2 cups whole wheat flour
- 3/4 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1/2 cup sour cream
- 1 medium ripe banana, mashed
- 1/4 cup milk
Yield: 18 biscuits
Preheat oven to 425 degrees.
In a medium mixing bowl combine the whole wheat flour,
all purpose flour,
Add the butter
and cut it into the dry ingredients with a pastry blender
or 2 knives until butter is in pieces no larger than small peas.
Add the sour cream,
and stir until just combined. Dough will be sticky.
Turn out onto a floured work surface and knead 10 times adding flour as needed to keep from sticking. Roll or flatten out with your hands until 3/4 inch thick. Cut into biscuits with a 2 inch biscuit cutter or inverted drinking glass,
and place onto a greased baking sheet.
Bake in preheated oven 15 to 18 minutes or until golden brown.
Serve hot with butter or jam,
or use to make little sandwiches with honey ham.
Saturday morning breakfast, Sunday brunch with tea, or just by themselves for a snack – they’re delicious, very moist, and nutritious too.
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Nice! Now I wish I had not thrown away those banana’s two days ago. I was surprised the recipe only called for one banana. They look good. Did they have alot of banana flavor or just a hint? Yes, I think they would great honey ham sliders too.
Have a great weekend especially all you Mom’s.
It’s a subtle banana, wheaty biscuity flavor. It’s a nice combo. Thanks Tina.
Intrigued? Yes, I would be as well. My Mr. rarely leaves a banana long enough to get really ripe so will see if we can stow one away so I can try this.
Hide ’em in the closet. The bananas, not the hubby. 🙂 Thanks Glenda.
Yum-O! These look great and easy. Another recipe to try. I haven’t made the pineapple cake yet. It’s been busy. Have a good weekend.
Thank you, and good weekend to you too, Gardener.
How about the name of the cookbook? Please…
Sorry for the delay is responding. It’s from The Art of Quickbreads by Beth Hensperger. Thanks.
Did you all know that really ripe, almost ready to be tossed bananas can be frozen? When you want to make bread or biscuits take them out of the freezer, peel and mash. It’s a great way to save and use the over ripe ones.
Your biscuits sound yummy, I’ll have to try them.
I didn’t know that Chester’s Mom. I’ll try to remember that next time the bananas go south. Thanks!
Yum! Those with tea would be a great way to start or end the day.
Fascinating! I bet it is really good.
Suzanne, I think those biscuits look delicious! What a great combination. I can just taste it now…still warm from the oven, butter completely melty, and a drizzle of honey and a nice cup of hot tea! OK, you’ve got me. I’m going to give this a try!
I made this this morning! They’re good. Thanks for sharing the recipe!
So glad you enjoyed these Gardener! Thanks.