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!
Quick Look: Plantain Drop Biscuits
⏲️Ready In: 35 Minutes
🍽Servings: 8
🥗Nutrition: 142 Calories
🥘Main Ingredients: Plantains, Coconut flour, Arrowroot flour, Eggs
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: These simple gluten free drop biscuits use plantains as a main ingredient. The slightly-sweet biscuits work fantastically for breakfast sandwiches!
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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.
Did you try this Plantain Drop Biscuit recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Paleo Plantain Drop Biscuits
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These simple gluten free drop biscuits use plantains as a main ingredient. The slightly-sweet biscuits work fantastically for breakfast sandwiches!
Ingredients
- 2 large yellow-brown plantains
- 3 tablespoons coconut oil, melted
- 3 large eggs
- 3 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
- 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 ¼ cup of batter per biscuit, yielding 8 larger biscuits. Bake for 15 minutes.
Andrea says
The batter was too liquid to scoop even after waiting 15 minutes so I decided to add 1/4 cup cacao powder and pour it into a 9x13 glass baking pan and then I sprinkled with chocolate chips and baked at 350 F for about 20-25 minutes. Delicious!
Chelsea says
Glad you found a workaround! It's always tough baking wth plantains becaue they vary so much in their starch content.
Anna says
These look awesome. I love plantains but they can be spendy where I live. Just saved this to try. Great unique paleo recipes BTW, I saved a couple of the entree recipes. Thanks.
Chelsea says
Thanks, Anna! And I know what you mean - plantains aren't super cheap here, and I can't always find them. Such a struggle!
Magda says
Oohhh... loving this! Breakfast is my favorite meal as well and these biscuits will fit right in. I just got 4 plantains for $1 (yep, just a buck) at a local grocery store. I still have 2 left, I just have to let them ripen. Thank you!!
Chelsea says
4 for $1?! That's insane! Here, the cheapest I can ever get them is $1.79 a pound. Let me know how you like the biscuits! 🙂