These biscuits are a great way to use up those ripe bananas and can be made both gluten free or with regular wheat flour. Sometimes when baking gluten free, biscuits and muffins tend to get a little dry the next day, making them perfect for french toast!!
These biscuits are delicious with homemade jam (or mixed berry sauce, recipe follows), butter or honey and make the best french toast-style breakfast with homemade berry sauce and fresh whipped cream. But first, we need to bake up some delicious banana biscuits!
Let’s get started!
I’m using the same drop biscuit recipe from my previous post with a few adjustments (a super versatile recipe), that you can find here: https://www.ourcityhomestead.com/old-fashioned-drop-biscuits/
Some biscuits we left plain and placed dried bananas on top before baking (though baking tends to make the soft) and the rest we added chocolate chips to. You can easily add nuts like chopped walnuts, almonds or pecans if you like or even raisins or dried cranberries.
Banana Biscuits
1-3/4 cups gluten free flour blend or all purpose wheat flour
1/4 cup potato starch or cornstarch – you can use with all purpose flour or substitute for whole wheat flour
1/2 tsp xanthan gum omit if using wheat flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup sugar
1/4 cup butter
1 tsp vanilla
1-1/2 cups buttermilk or sour milk* – adding more if too dry
2 ripe bananas, diced
1/2 cup chocolate chips, optional
*sour milk – made with milk of choice (I used soy milk) with 3 tbsp lemon juice and let sit for a few minutes
Combine dry ingredients well. Add in butter and cut in until crumbly. Stir in vanilla and milk until batter is like a thick muffin batter. Add in chopped bananas and chocolate chips if using. Add chopped nuts or other mix-ins if you like. Drop onto prepared baking pan or stoneware. Top with dried bananas if you like. Bake at 350F for 25 to 30 minutes or until golden brown and biscuit springs back when lightly touched. Once cooled, store in an airtight container.
Now the next day, these banana biscuits are simply a little dried out and can be crumbly. They are good, but not as good as fresh, especially if you make them gluten free. And that is perfectly fine, and makes them perfect for french toast! I even used the remaining biscuits 2 days later for french toast and my family gobbled them all up!
I also had extra gluten free banana muffins that I decided to make into french toast and they were absolutely amazingly delicious! I will always turn my banana-baking leftovers into a french toast-style breakfast for my family! They become moist, fluffy and taste like it was freshly baked from the oven. It is a cross between french toast, pancakes and mufins or biscuits! These are made the same as any french toast recipe – some eggs, milk, vanilla and of course a few day old banana muffins or biscuits or the above banana biscuits.
Muffins are cut in half and thicker biscuits can be cut in half while smaller ones can be left whole to dip into egg mixture. Beat 3 to 5 eggs (depending how much you plan on cooking) with 1 tablespoon vanilla and milk of choice.
Dip muffins and biscuits into egg mixture, flipping on both sides before placing in a hot skillet.
I cooked my french toast-style biscuits and muffins in a cast iron pan with a splash extra oil than I normally care for since I am still in the process of seasoning my cast iron pan. Cook until golden brown on both sides.
Place on a plate lined with a paper towel once cooked.
This deliciousness is ready to be devoured by hungry tummies.
French Toast-Style Biscuits and Muffins
3 eggs
1/2 cup coconut milk, or milk of choice
1 tbsp vanilla
Beat together. You can add 1/4 tsp cinnamon if you like. Dip biscuits or muffins into egg mixture. Place into a heated skillet. Cook on both sides until browned. Serve with mixed berry sauce (recipe below).
I decided a mixed berry sauce would go perfectly with these french toast style biscuits! I tossed in some frozen berries that I had from last summer – a few strawberries, blueberries, raspberries and blackberries. You can use any berries you like. This berry sauce is excellent on pancakes and waffles, yogurt, toast and even ice cream! It will keep in the fridge for up to 4 days.
Mixed Berry Sauce
2 cups mixed berries like strawberries, blueberries, raspberries and blackberries – fresh or frozen
1/2 cup sugar
1/4 cup water – if fresh, put only a few tablespoons of water
sprinkle lemon juice
I sprinkled sugar on berries in a saucepan and let sit for about 10 minutes which will naturally bring out the fruit’s sugars. I then added a splash of water and cooked on medium heat for about 15 minute. If the berry sauce is too thin, mix 1 tbsp cornstarch, tapioca starch or potato starch into 4 tbsp water. Mix. Drizzle into berries while stirring. Cook 5 minutes longer, until thickened before pouring in a bowl to serve.
