Prep Time: 5 mins | Total Time: 20 mins | Makes: 12 Biscuits
I stumbled upon this recipe by vegan and GF recipe blogger, Peanut Butter & Jilly, last winter and have made these delicious biscuits at least a dozen times since then. Usually, when my bananas start to get a little ripe and look uneatable, I make my go-to GF Banana bread. BUT ever since discovering these little gems, my banana bread making days are history and I’m pretty much addicted to biscuits now. Disclaimer: Only make this recipe if you plan to eat more than desired in one sitting. Enjoy!
What You Need:
3/4 cup unsweetened almond milk
1 overripe banana, mashed
1/2 cup butter, melted (can substitute vegan butter here)
1 tbsp maple syrup, the real stuff!
1 1/2 tsp baking powder
2 cups flour or gluten free flour *if using GF flour: best option is King Arthur, Measure for Measure GF flour. I have also used almond flour, but the biscuits come out a little more dense and flat.
Maple Butter:
2 tbsp butter, melted
2 tbsp maple syrup
How To Make:
Preheat the oven to 400 degrees. Line baking sheet with parchment paper.
In a mixing bowl, mix together the almond milk, mashed banana, melted butter, maple syrup, and baking powder. Then, add the flour and mix just enough until a dough forms. If using gluten-free flour and the dough seems crumbly, add another 1 tablespoon of melted butter and 1 tablespoon of almond milk and work it into the dough. Don't over-mix or your biscuits will be dense.
Use a spoon to scoop the dough and drop onto the baking sheet lined with parchment paper. Space evenly and bake in the oven for 12-15 minutes until the biscuits are golden. Option to broil the biscuits at the end for about a minute to give them more color on top.
While the biscuits are baking, melt the maple syrup and butter together, either in microwave or on the stove top, to create the maple butter.
As soon as the biscuits come out of the oven, drizzle the maple butter over the warm biscuits and enjoy!
