Wednesday, July 13, 2011
My husband, who is really big on salty and savory, has declared that these are a sweet scone.
Either way you serve them, you will find that these biscuits are a tasty change of pace from other breads. This recipe makes 1 dozen.
Island Breeze Biscuits
2 cups flour
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter ( chilled & cut into cubes)
1 banana (chopped vertically)
1 tsp lemon juice
1 cup sour cream
1/4 cup dark brown sugar
1 tsp cinnamon
1/2 tsp cardamon
1/4 tsp nutmeg
honey (optional for drizzling)
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Sift together flour, baking soda, baking powder and salt in a small bowl. Empty into a food processor and add only 2 tbs of the butter and pulse 6 times. Then process for about 5 seconds. Add the rest of the butter and pulse another 6 times. Empty ingredients back into bowl that was originally used for sifting. Make a well in the center of the dry ingredients and set aside.
Using the same processor bowl, fill with lemon juice, brown sugar, cinnamon, nutmeg, cardamon and banana. Process for 5 seconds and then add the sour cream. Process for an additional 10 seconds.
Pour banana batter into the well of the dry ingredients. Take a spatula and fold the flour into the batter until a dough is formed. Take dough and shape into 12 even sized balls and place on baking sheet about 1 to 1 1/2 inches apart. If you opted for the honey, drizzle it on top of the biscuits.
Bake for 15-20 minutes or until done. Biscuits will be firm to the touch and golden when fully baked. Remove pan from oven and let cool for 3 minutes and transfer to rack. Serve warm.