Wednesday, July 13, 2011

Island Breeze Biscuits

My idea for creating these was to make a sort of tropical biscuit that could be served at dinner that was only slightly sweet. These biscuits only have one banana in them and 1/4 cup of sugar. Since the flavor is not really sweet or strong, it is easy to pair them with other food and/or a beverage.

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
by flourtrader

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.