- 2 cups King Arthur Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour
- 1 Tbsp baking powder
- 1 tsp salt
- 3 to 4 Tbsp sugar, to taste
- 1 very ripe Equal Exchange Organic Banana
- 1 Tbsp vanilla bean paste
- 3/4 cup heavy cream
- 4 Tbsp softened butter
- 3/4 cup brown sugar
- 1/2 tsp allspice
- 1/4 cup butterscotch liqueur
- 2 Tbsp rum
- 4 ripe Equal Exchange Organic Bananas, sliced into 1/4" rounds
Optional: Vanilla Ice Cream
Preheat oven to 425F.
In a large bowl, combine flour, baking powder, salt and sugar. Whisk well to break up any lumps, then use your hand to make a well in the center of the dry ingredients.
In a small separate bowl, mash banana and vanilla bean paste until nearly smooth.
Pour the banana mash into the well and add heavy cream. Stir the cream/banana together and then begin to pull flour in from the sides of the bowl. Mix all together until you have no dry spots of flour left, adding additional drizzles of cream as needed.
Turn the dough out onto a lightly floured surface and fold it over itself two or three times, until nearly smooth.
Gently roll the dough about 3/4" thick, and cut with a sharp biscuit cutter in your desired size. You can re-roll and re-cut scraps one time. After that, the dough gets a little tough.
For a nice crunchy topping, brush the tops of the unbaked biscuits with additional cream or melted butter, and sprinkle with sparkling white sugar.
Bake the biscuits for 15 to 18 minutes, or until lightly golden brown on the edges.
In a large saucepan set over medium heat, combine butter and brown sugar.
When the outer edge of the sauce begins to bubble, stir in allspice and butterscotch liqueur. Simmer for 5 to 8 minutes, until the sauce starts to thicken.
Add rum and banana slices. Continue to simmer for 5 more minutes, or until the bananas just turn soft.
Break apart one biscuit and top with one scoop of your favorite vanilla ice cream. Ladle on a helping of the sauce, being sure to capture some chunks of banana.
Adapted from Kingarthurflour.com