Banana-Peanut Butter Biscuits

Banana-Peanut Butter Biscuits

If there were ever a match made in heaven, it would be banana and peanut butter. Defatted peanut butter powder plays a transformative role in these tender Banana-Peanut Butter Biscuits, providing structure and all the nutty flavor you love without adding any additional oil to weigh down the biscuits.

Banana-Peanut Butter Biscuits
Makes 9 biscuits
  • 1¾ cups (219 grams) all-purpose flour
  • ¾ cup (70 grams) powdered peanut butter
  • 3 tablespoons (36 grams) granulated sugar
  • 3¾ teaspoons (18.75 grams) baking powder
  • 1¼ teaspoons (2.5 grams) ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ½ cup (120 grams) cold whole buttermilk
  • ¼ cup (57 grams) mashed ripe banana (about 1 medium banana)
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1 large egg (50 grams), lightly beaten
  • Softened butter, to serve
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, sift together flour, powdered peanut butter, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and cardamom Whisk in salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse bread crumbs.
  3. In a small bowl, whisk together cold buttermilk, banana, and vanilla bean paste. Add buttermilk mixture to flour mixture, stirring with a fork until a shaggy dough forms.
  4. Turn out dough onto a clean surface, and pat into a 1-inch-thick rectangle (about 7½×5 inches). (Dough will start out crumbly but will come together.) Cut dough crosswise into thirds. Stack thirds on top of each other; roll or pat to 1-inch thickness, and carefully flour underneath dough. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place ½ inch apart on prepared pan. Freeze until cold, about 15 minutes
  5. Using a pastry brush, brush egg on top of dough.
  6. Bake until golden brown, 15 to 20 minutes. Serve warm with softened butter


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