The Banana and Biscuit Dilemma (Recipe: Banana Buttermilk Biscuits) (2024)

February 18, 2011

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What’s a mom to do? You have one kid who wants buttermilk biscuits for breakfast. Another kiddo wants banana muffins for breakfast. One, doesn’t care what you have as long as she gets to nibble on the dough…

What I decided to do was give my kids the best of both worlds. Plenty of dough to nibble on but it wouldn’t be regular banana muffin dough or buttermilk biscuit dough. I decided to combine the two and make Banana Buttermilk Biscuits. I wasn’t sure if it was going to work or not, but it did work…and it worked so well that neither kid wants me to make plain old buttermilk biscuits again or boring old banana muffins. They both want me to keep a hold of this recipe for Banana Buttermilk Biscuits and make it as often as I can!

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Banana Buttermilk Biscuits

Author Dine & Dish

Ingredients

2 1/4 cups flour
1 Tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup butter
3/4 cup buttermilk or use this substitution, which is what I always do
1/2 cup banana mashed
1 teaspoon vanilla

Instructions

Preheat oven to 400° F
Combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly.
Slowly add buttermilk, mashed banana and vanilla and stir to moisten.
Pat out dough on a well floured bread board until approximately 1 inch thick. Do not overwork dough. If dough is too moist, slowly need in a bit more flour until workable.
Using a floured biscuit cutter, cut out dough and place on a greased baking sheet.
Bake for 15 minutes or until a nice, light golden brown. Serve warm with butter and honey.

Reader Interactions

Comments

Shaina says
February 18, 2011 at 12:23 pm

Yum! Sounds delicious, Kristen! I’m always looking for new things to do with overripe bananas.
Cookbook Queen says
February 18, 2011 at 12:33 pm

These look delicious and such a creative idea. Love the picture of your cute little one!!!
Kirstin says
February 18, 2011 at 12:34 pm

Oh YUM!! these sound amazing and I think I’ll try it sometime!!
Amber | Bluebonnets & Brownies says
February 18, 2011 at 12:44 pm

This is a FANTASTIC idea! I don’t blame your girls, Kristen, they look freaking amazing.
Amanda says
February 18, 2011 at 12:56 pm

Love that sweet girl in there… and what a fun recipe!!!
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EatLiveRun says
February 18, 2011 at 1:05 pm

wow! these look wonderful. I’m going to be making them next time I want biscuits, that’s for sure!
susan says
February 18, 2011 at 1:13 pm

banana buttermilk biscuits – does it really get any better than that??? i don’t even like bananas and I want one of these! have a great weekend!
TidyMom says
February 18, 2011 at 1:18 pm

I’m making banana bread later today, I have enough banana’s to make these too! they look and sound incredible Kristen!!
Estela @ Weekly Bite says
February 18, 2011 at 2:25 pm

How creative!! My goal is to make these this weekend 🙂
Kim says
February 18, 2011 at 2:27 pm

Wow! This seems so simple and delicious! I am working on some banana bread right now, if I had seen this recipe before I used up my bananas (and had some buttermilk on hand) I DEFINITELY would have made these. Next time for sure!
Kim says
February 18, 2011 at 2:27 pm

Whoops – just saw your buttermilk substitution! I totally have lemons on hand! Well, now I DEFINITELY will try making these!
Deliciously Organic says
February 18, 2011 at 2:42 pm

I love the combination of flavors! The photo of your daughter is too cute!
Tracy says
February 18, 2011 at 2:42 pm

Looks like a perfect compromise! Love these!!
Brenda @ a farmgirl's dabbles says
February 18, 2011 at 3:01 pm

What a delicious dilemma!! I know this recipe would go over very well at my house, as we all love biscuits, muffins, and bananas. And I refuse to throw out overripe bananas, so it’s nice to be able to change it up a bit from our usual banana muffins. Thanks!
Wenderly says
February 18, 2011 at 3:47 pm

I’ve got a few overripe bananas staring at me right now.
Think I know exactly what to do!
Thanks Kristen!
ErinsFoodFiles says
February 18, 2011 at 4:19 pm

What an interesting “mashup”!
marla {family fresh cooking} says
February 18, 2011 at 4:29 pm

Love that you found something to make everyone happy. The banana muffin – biscuit merger is dreamy 🙂
Mama Kelly aka Jia says
February 18, 2011 at 5:29 pm

Oh now these sound like a breakfast I’d be happy to sink my teeth into.
Katie | GoodLife Eats says
February 18, 2011 at 5:44 pm

I can’t wait to try this! We always have bananas hanging out in the freezer and my kids love biscuits.
SMITH BITES says
February 18, 2011 at 6:41 pm

PDG Kristen (pretty darn good) – and the photo of the little one is kuh-YOOT!! i wish you’d been my mom when i was a kid!
Aimee @ Simple Bites says
February 18, 2011 at 7:07 pm

With both bananas and buttermilk on hand – I’m jumping for joy. Really, I am. You don’t know how close biscuits and I are.
Nancy @SensitivePantry says
February 18, 2011 at 7:47 pm

Kristen – ingenious! You are not only a creative cook but a great mom. I would have never thought to combine the two–buttermilk biscuits and banana muffins–but now that you have I find myself just having to have one. They sound amazing.
Prerna@IndianSimmer says
February 18, 2011 at 9:19 pm

LOVE IT!!
Sylvie @ Gourmande in the Kitchen says
February 18, 2011 at 10:33 pm

You certainly are a master at the art of compromise! Sounds like this recipe was a hit.
Debbi Does Dinner Healthy says
February 19, 2011 at 9:47 am

I saved this recipe right away. I can’t make good biscuits to save my life! These sound sweet and delicious! Thanks!
The Lucky Wife says
February 19, 2011 at 11:41 am

This sounds so interesting and definitely different and creative, which we love trying unique recipes. Your children are blessed to have a mom who can improvise so well in the kitchen! Thankfully, I married The Chef… or mine would be stuck with plain and boring…
Lucy Lean says
February 19, 2011 at 12:30 pm

this sounds like a keeper!
Sarah @ Mum In Bloom says
February 19, 2011 at 12:47 pm

If I wasn’t outta flour, I’d go make these right now. I’m anxiously awaiting my monthly Azure order 🙁
What a deliciously simple idea! I’ll link back when I make these. Lovely photos as always 🙂
*Just Fran* says
February 19, 2011 at 2:26 pm

Interesting concept. I never would have considered combining the recipes. Very creative mom!
Jamie | My Baking Addiction says
February 19, 2011 at 3:28 pm

You had me at biscuit…throw in some bananas, now I am smitten! Seems like these are a definite keeper!
What2Cook says
February 19, 2011 at 5:30 pm

Mmm mmm mmm these sound so good. I think I am going to make some next time we do breakfast for dinner. I’m thinking maybe adding some blueberries in there too.
Pat says
February 19, 2011 at 8:19 pm

These sound so interesting ~ thanks for sharing! Your little one is adorable.
dak0 says
February 20, 2011 at 6:27 am

That’s the Way (I Like It) – like in the song of KC and The Bang long long time ago :).
Really genius. Your kids are very lucky.
bridget {bake at 350} says
February 20, 2011 at 11:41 am

You are SO smart! (And I want these…..NoW!)
Liz (Little Bitty Bakes) says
February 20, 2011 at 9:00 pm

Oh my, I’m not sure who I should thank – you, or your children! These look so yummy!
Michelle says
February 21, 2011 at 5:32 pm

What an excellent idea! I love combining favorites and getting a wonderful treat!
Jen @ My Kitchen Addiction says
February 22, 2011 at 10:13 am

Banana bread and buttermilk biscuits are two of my favorite things… But, I never thought to put them together… This looks amazing!
Mrs. L says
February 23, 2011 at 1:13 pm

Now this is a recipe that intrigues me and my taste buds! What an awesome idea.
naomi says
February 25, 2011 at 12:55 am

Great idea! I love both and never even thought to combine the two!
Kelli h says
February 28, 2011 at 11:46 pm

Now I’m hungry.yummr
Sonya says
November 9, 2012 at 5:48 am

I made these yesterday and WOW are they delicious! we enjoyed these with honey and peanut butter. Thank you so much for a fantastic recipe!
Kim says
July 21, 2017 at 10:56 pm

I made this this morning and added pecans to the mix then sprinkled cinnamon on top baked them up. I also added cinnamon to the honey butter so tasty good hubby and granddaughters loved them
- Kristen says
  July 22, 2017 at 7:42 am
  
  What a great addition! Thanks for letting me know you tried them and enjoyed them!
Kimmie says
July 21, 2017 at 11:00 pm

I made these with pecans in them dusted them with cinnamon and also added cinnamon to the honey butter it was a hit!

Trackbacks

[…] This post was mentioned on Twitter by Kristen, Barbara Kiebel. Barbara Kiebel said: RT @DineandDish: {New Blog Post} Keeping peace among the kiddos with these Banana Buttermilk Biscuits! http://su.pr/1Nzm7A […]
[…] actually, I'll have this for dessert or breakfast… or dinner. Banana Biscuits Adapted from Dine n Dash Makes about 8-9 […]
[…] actually be incorporated in the bread itself. After searching high and low, I finally came across this recipe from Dine and Dish for scrumptious banana buttermilk biscuits. I made them last night and immediately knew they were […]
[…] a biscuit? Being a big biscuit fan, this seemed like a good place to start. And when I came across this recipe for banana buttermilk biscuits, I decided to give it a try. They sounded a bit odd, but then I […]
[…] was inspired by this one from Dine and Dish, but I made a few modifications based on the ingredients I had on hand and my […]
[…] Banana Buttermilk Biscuits :: Dine & Dish […]

The Banana and Biscuit Dilemma (Recipe: Banana Buttermilk Biscuits) (2024)

FAQs

Why aren't my buttermilk biscuits fluffy? ›

A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.

What is the secret to making biscuits rise? ›

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

See Details ›

Is buttermilk or heavy cream better for biscuits? ›

The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk. Buttermilk. The buttermilk adds a tangy flavor to the biscuit and helps hydrate the dough just enough to create a nice structure for our biscuits.

Know More ›

Can you use milk instead of buttermilk for biscuits? ›

You can use any kind of milk, but if your recipe calls for a certain type of buttermilk — such as low fat — it may be best to use a similar type of milk to make a substitute. To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of vinegar to a liquid measuring cup.

Can I use sour cream instead of buttermilk for biscuits? ›

Yes, you can substitute sour cream! Thin it with milk or water to get the right consistency. For each cup of buttermilk needed, use 3/4 cup sour cream and 1/4 cup liquid. Editor's Tip: Sour cream has a higher fat content, so this will result in richer-tasting foods.

What does too much butter do to biscuits? ›

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky. I usually associate flakiness and softness with size; you expect a big biscuit to be fluffy and soft, and a biscuit that doesn't rise to be dense.

Learn More ›

Is it better to use vinegar or lemon juice to make buttermilk? ›

This quick and easy buttermilk substitute is incredibly simple, and my hope is that you have what you need at home already. Here's what you need: Lemon juice OR vinegar. Fresh or bottled lemon juice OR distilled white vinegar will work equally well.

Can I use sour cream instead of buttermilk? ›

As such, there are several great alternatives to use in recipes that call for buttermilk including yogurt, sour cream, cream of tartar, and kefir.

Find Out More ›

What is the difference between southern biscuits and buttermilk biscuits? ›

There are many theories about why Southern biscuits are different (ahem, better) than other biscuits—richer buttermilk, more butter, better grandmothers—but the real difference is more fundamental. Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour.

Keep Reading ›

Why are my buttermilk biscuits dense? ›

When you cut in your fat, you leave it in small pea-sized lumps. Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a hom*ogeneous dough, resulting in dense, leaden biscuits.

Why are my biscuits not soft and fluffy? ›

Overworking the dough will not only create a tough biscuit instead of a tender biscuit, but can also result in a flatter biscuit. The more you play with the dough, the warmer the dough becomes. If the fat becomes too warm it will melt into the flour and they won't rise as tall.

Read The Full Story ›

Why are my buttermilk biscuits flat? ›

If the fat melts or softens before the biscuits bake, the biscuits will be hard and flat because there's no place for the CO2 to go except out of the biscuits. Don't work in a hot kitchen. If the dough seems to be getting too soft or warm, place it in the freezer for 10 to 15 minutes.

Tell Me More ›

What ingredient makes biscuits rise? ›

While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.

Tell Me More ›