Banana Bread Biscuits

Our two breakfast favorites combine in these sweetly spiced bites, packing all the flavor of banana bread in a delicious, flaky biscuit.

Banana Bread Biscuits
Makes About 16
  • 2½ cups all-purpose flour
  • 2½ cups cake flour
  • ¼ cup sugar
  • 2½ tablespoons baking powder
  • 4 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1½ cups cold unsalted butter, cubed
  • 1 cup whole buttermilk, chilled
  • ½ cup mashed banana (about 1 medium banana)
  • 1 teaspoon vanilla extract
  • ¼ cup salted butter, melted
  • Sorghum syrup, to serve
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flours, sugar, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Using a pastry blender, cut in cold butter until mixture is crumbly. (Alternatively, place three-fourths of flour mixture in the work bowl of a food processor; add cold butter, and pulse until mixture is crumbly. Return mixture to large bowl, and stir to combine with remaining flour mixture.)
  3. In a small bowl, whisk together cold buttermilk, mashed banana, and vanilla. Add buttermilk mixture to flour mixture, stirring until a shaggy dough forms.
  4. Turn out dough onto a lightly floured surface, and pat to 1-inch thickness. Fold dough into thirds, and roll to ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once. Place biscuits 1 inch apart on prepared pan. Freeze until cold, about 10 minutes. Using a pastry brush, brush with melted butter.
  5. Bake until golden brown, 16 to 18 minutes. Brush with melted butter; serve warm with sorghum syrup.