Serves: Makes 8-10 biscuits
Prep: 15 min
Main Ingredient: Bananas
- 1 very ripe banana, peeled and cut into chunks
- ½ cup buttermilk
- 3 tablespoons melted unsalted butter
- Zest of ½ lemon
- 2½ cups whole-wheat pastry flour, plus extra for dusting
- 1 to 2 tablespoons soft brown sugar (optional)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt, or to taste
- Cream cheese or butter for serving
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Put the banana into a 2-cup measuring cup with the buttermilk. Blend together with an immersion blender until smooth. (You can also use a regular blender to do this). Beat in the butter and the lemon zest. Set aside.
3. In a large bowl, sift together the pastry flour, brown sugar, baking soda, cream of tartar, nutmeg, and salt. Make a well in the center and pour in the banana mix. Using a spatula, gradually stir the flour from the side of the bowl into the liquid until you have a soft, sticky dough.
4. Dust a board with flour. Using the spatula, transfer the dough onto it. Flour your hands and gently form the dough into a ball. Gently roll it out with a rolling pin into a rough rectangle ½-inch thick. Using a 2-inch round cookie cutter cut the dough into discs and transfer them to the prepared baking sheet, leaving room in between for the biscuits to spread as they cook. Work the trimmings together into a ball and roll them out again. Cut what you can out of the remaining dough and place on the baking sheet. Discard any leftover dough. Bake on a middle rack for 12 to 15 minutes, or until well risen and golden. Serve immediately with cream cheese or butter.