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The Fat Elvis

Photo: Becky Luigart-Stayner; Styling: Amy Burke
Hands-on time 15 mins
Total time 30 mins
Yield Makes 10 biscuits

Ingredients

  • 5 to 6 ripe bananas
  • 2 cups all-purpose flour
  • 1 1/2 cups powdered sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup honey-roasted peanuts, chopped
  • 1/3 cup frozen butter
  • 1/2 cup buttermilk
  • Peanut Butter Spread
  • 10 cooked bacon slices, halved

How to Make It

  1. Preheat oven to 450°. Cut 4 bananas into 2-inch pieces; halve each piece lengthwise. Mash remaining bananas to equal 1/2 cup. Sift together flour and next 4 ingredients in a large bowl; add mashed bananas and peanuts. Grate butter over flour mixture, using large holes of a box grater. Cut butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until mixture is slightly moistened.

  2. Turn dough out onto a heavily floured surface; shape into a ball. Pat into a 1/2-inch-thick circle.

  3. Cut with a floured, 3-inch round cutter, and place biscuits 1 inch apart on a lightly greased baking sheet.

  4. Bake at 450° for 10 to 12 minutes or until golden. Split warm biscuits; spread bottom halves of biscuits with Peanut Butter Spread. Top each with 2 bacon pieces and 2 banana slices. Cover with biscuit tops.