Gluten Free Banana Bread Biscuits are a thing, and you need to try them! Everything that you love about  banana bread collides with the best, lightly sweetened, fluffy biscuits. 

A few months ago, I shared my recipe for Gluten Free Biscuits with you.  My family has absolutely fallen in love with these fluffy bundles, and in the months since publication, I have made these biscuits more times than I can remember.  They are perfect for breakfast sandwiches, as a topper for chicken pot pie (that recipe will be coming soon), or as a side to a dinner salad.

Today, there were a few over-ripe bananas sitting on top of my counter, just calling my name.  Normally, I would use them to make banana bread or banana muffins.   But today, I wasn’t interested in making something familiar.

Are Banana Bread Biscuits a Thing?

Honestly, I had no idea.  I didn’t do research.  I didn’t scour sites online or consult a cookbook or a magazine.  I went with my gut (and my taste buds) that told me, yes, Gluten Free Banana Bread Biscuits can be a thing, and today is the day to make that happen.

I chuckle as I write that because most of the recipes that I really love have come into existence just like this.  Going with my cravings and marrying them with my thoughts to bring them into reality.

Let’s Talk Bananas

So, there’s no doubt that working with ripening bananas can be a challenge.  When is a banana just over-ripe enough?  When is a banana too over-ripe?  Is there actually such a thing as too over-ripe?

Well, generally, the color of the banana skin will tell you a lot about the ripeness of the banana inside.

• A banana that is streaked with green and yellow is still under-ripe and lacks the sweetness most would prefer.
• A banana that has a solid yellow skin is perfect to eat but not ideal to bake with.
• A banana with skin that has more brown streaks than yellow is likely fine for banana bread but NOT ideal for this recipe.  The banana itself is likely far too soft.
• A banana whose skin is mostly black and appears shriveled is likely on its way to being rotten.
• A banana that has an equal amount of yellow and brown color on the skin, but still feels firm to the touch, is the banana that you want for this recipe. 

For this recipe, focus on two things: a banana that has an equal amount of yellow and brown streaking and a banana that still feels firm when lightly pressed in various spots.  It is very important to select a somewhat firm banana for this recipe.

Gluten Free Biscuit Success

If there is any one recipe that causes the most angst, it is gluten free biscuits.  While the list of ingredients is generally small, the success of a gluten free biscuit comes down to technique and an abundance of patience.  When I first put out my gluten free biscuit recipe, I was showered with thank you’s and praise from many followers….I was also showered with some complaints.  While many loved the new recipe and had great success, others were frustrated with their results.  Same recipe, same products, same instructions, different results.  Why?

Well, it comes down to technique.

Here are my best tips to ensure great biscuits:

• Start with cold ingredients.  Keep all of the fat (butter, cream cheese, and cream) in the refrigerator until you need it.  Do not leave them sitting out on the counter.  For this recipe, that goes for the banana too.
• Use your clean hands to mix the ingredients together.  Never use a mixer to make biscuit dough.  Your hands will tell you when the dough is where it needs to be.  Forks, pastry blenders, and mixers will not.
• Be patient.   It will take several minutes to make the dough (like 4-5 minutes).  The ingredients will begin as powder.  As you work the fat into the dry ingredients, that powdery look will leave.  If you only work the dough for 1-2 minutes you will be left with a dry dough that will not hold together.  I guarantee it.   Continue to press the dough together until it holds together and begins to get a bit tacky.  If the dough begins to stick to your fingers a bit, you are on the right track.  If not, keep on mixing.
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• When you add the cream to the mixture, and in this recipe, the chocolate and banana chunks, you will simply keep turning the dough over until they are incorporated into the dough.  No need to press down.  Do not knead.  A light touch will go a long way.
• Do not overmix.  The perfect dough will not be a big old lump of smooth dough.  It will be bumpy.  There will still be chunks of butter.  But, there will NOT be any loose flour or any sandy appearance at the bottom of your bowl.
• Lightly dust a work surface with some flour, but for this recipe, with a bit of powdered sugar.  Dump the dough on top in a mound then lightly press the dough together in a circle.  Again, the dough will not be smooth, but it will hold together.
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• Lastly, if any blogger tells you specifically what gluten free flour they used, use it.  Not all gluten free flours behave the same.  If you opt to use a different flour blend in a recipe, you must accept that your results may be different than the blogger’s.   For biscuits, and for these Gluten Free Banana Bread Biscuits, I use King Arthur’s Measure for Measure flour.  When I tested the same recipe with a different popular flour, the results were unsatisfactory.  Flour makes a difference.
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