Plantain drop biscuits have been on my “to create” list for a while, and now they’re a reality.
Breakfast sandwiches, nut butter and jam sandwiches, biscuits and gravy are all within grasp now. Breakfast has always been my favorite meal of the day, but now I’ve got even more reasons to love it!
If you’ve followed this blog for any amount of time, you’ll know that plantains are my favorite food. They’re so incredibly versatile! You can make endless savory or sweet meals using plantains. From hashes to cake, fritters to frittatas, brownies to tortillas, they’re the starchy vegetable that can be used for just about anything. So, of course, there are a plethora of plantain recipes on my radar.
The problem (for me) is that I can’t always find them in Fargo, ND! All my plantain creations are really at the mercy of my local grocery stores and whether they get them in or not. Sometimes, all the plantains at the grocery store are already browned, completely quashing any plans for a savory recipe.
But, of course, those are just my own petty problems. Suffice to say, when I can get my hands on plantains, I’m constantly coming up with something new.
With just a few basic paleo pantry ingredients and a blender, you’ll have these plantain drop biscuits ready in no time. My favorite part about these little biscuits is the slight sweetness they get from browned, overripe plantains.
This plantain biscuit recipe has a couple different keys to its success.
First, use yellow-brown plantains. Green plantains just won’t work here…not for this style of biscuit, anyway. Someday down the line I might try to make a dinner bun style biscuit, but for now just use yellow or browned plantains.
Second, you’ll roast the plantains before you even make the batter.
Finally, let the batter rest for a few minutes before you bake the biscuits. This is vital! If you don’t let the coconut flour/plantain mixture work its magic, you’ll end up with something closer to flatbread instead of biscuits.
Once you’ve made the biscuits, I highly suggest using them for breakfast sandwiches. I mean… no explanation needed, right? Some wilted greens, sausage, and an over easy egg on a plantain bun—that’s gold. Otherwise, I also enjoyed these biscuits with a smear of nut butter and drizzle of honey.
Plantain Drop Biscuits
- Preheat the oven to 350 degrees F.
- Cut the ends off the plantains and slice in half lengthwise. Roast the plantains for 10 minutes. Let cool slightly, then peel. It should be easier to peel them after they’ve roasted!
- Add the peeled plantains to a blender and food processor and blend until they start to ball up. Add the coconut oil, eggs, coconut flour, tapioca starch, baking soda, apple cider vinegar, cinnamon, and salt, processing until smooth.
- Once smooth, set aside for at least 5 minutes. This allows the coconut flour to work its magic and thicken the mixture up. Seriously, don’t skip this! If you skip it, the mixture will be too liquidy and they won’t keep a nice biscuit-y shape.
- Drop heaping spoonfuls of the thickened plantain mixture on a parchment paper-lined baking sheet. I used about 1/4 cup of batter per biscuit, yielding 8 larger biscuits. Bake for 15 minutes.