This was good but the dough was much too soft. I increased the flour and decreased the sugar each by 1/2 c. (as I was afraid the biscuits would be too sweet), and I still had to add a fair amount of flour just to make the dough workable. Even then the biscuits spread a lot in the oven so that they were almost too thin to split. They tasted good and the flavor combination was interesting (even the husband liked them), but I would revamp the biscuit recipe before making these again.
The Fat Elvis
Photo: Becky Luigart-Stayner; Styling: Amy Burke
Yield: Makes 10 biscuits
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Total: 30 Minutes
- 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
- 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.
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