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.”
- 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.