Plantain Drop Biscuits

I have been working hard in the kitchen trying to get these plantain biscuits just right.  I think I have make these about a dozen times now with some end results so bad that I was forced to toss them in the trash.  I finally found the right ingredient combination that has me in love with these biscuits.  The even greater news is that these plantain drop biscuits are paleo, gluten free, and vegan.

I have known about plantains for quite some time now but never was really interested in cooking with them too much until recently.  You see plantains are a resistant starch.  What the heck is a resistant starch?  Well it is a starch that is resistant to being digested which then makes its way to the large intestine.  Why would this be healthy?  These types of starches end up being food for our good bacteria.  Good bacteria, or probiotics, need fuel just like we do in order to thrive and be happy.  A healthy gut with thriving good bacteria is essential to good health and digestion.

If you are new to plantains like I was then here are some things that may be helpful for you to know|

♦  Plantains look like bananas but are much more starchy and not as sweet at bananas.

♦  Plantains are harder to peel when they are green and are pretty bland.

♦  Plantains get sweeter the riper than they get.  For my biscuits I like to use them when they are mostly yellow with still some green skin.  When they are yellow with brown spots or even black I love to peel, slice, and brown them in some coconut oil on the stove top (at this stage they will take more like banana).  Yum!

♦  Unlike bananas, Plantains ripen much slower, due to lower moisture content, taking as much as a week or two to develop brown spots and a full three weeks to turn black.

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Plantain Drop Biscuits

Grain free, paleo, gluten free, and vegan biscuits that take minutes to make in the food processer.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 -4 biscuits

Ingredients

• 1 plantain about 1 cup, peeled (yellow with some green skin works best)
• 1/2 cup tapioca flour
• 1/4 cup tigernut flour or blanched almond flour
• 1/2 teaspoon baking powder aluminum and cornstarch free
• 1/2 teaspoon salt
• 1 tablespoon chia seeds I like to grind them in a coffee grinder
• 3 tablespoons shortening or coconut oil cold from the fridge
• 4-6 tablespoons cold water as needed

Instructions

1. In a food processor add the peeled plantain broken in half.
2. Pulse until broken up into small pieces.
3. Add both flours, baking powder, salt, and chia seeds.
4. Pulse a few more times until all ingredients are combined and looks crumbly.
5. Cut the fat into small pieces and add to the processer a little at a time.
6. Pulsing between adding the pieces until the size of peas.
7. Add in the cold water 1 tablespoon at a time until the mixture is moist and holding together well as a dough (more or less water as needed).
8. Drop the dough (about 1/2 cup each) onto a lined baking sheet and form into biscuit shapes.
9. Preheat the oven to 350 degrees.
10. Bake in the oven until golden brown and set about 20-25 minutes.
11. Best eaten fresh out of the oven or day of but will keep for up to 3 days in an airtight container.

Recipe Notes

*choose organic ingredients when possible.