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3 c All purpose flour
2 1/2 tb Baking powder
1/2 ts Salt
1/4 ts Ground nutineg
6 tb (3/4 stick) unsalted
-butter, room temperature
1/4 c Plus 1/3 C coarsely chopped
-lightly salted dry-roasted
-peanuts
3/4 c Plus 3 T (or more)
-whipping cream
3/4 c Mashed ripe banana
2 tb Honey
Preheat oven to 400’F. Combine first 4 ingredients in bowl. Using
fingertips, rub in butter until mixture resembles coarse meal. Mix in
1/4 C peanuts. Add 3/4 C cream and banana; stir until mixture begins
to hold together. If mixture is too dry, add more cream, 1 t at a
time. Gently knead dough on floured surface just until smooth, about
2 minutes. Roll out 3/4 inch thick. Cut into rounds using 2 3/4-inch
diameter biscuit cutter. Gather scraps; reroll to 3/4-inch thickness.
Cut out more biscuits. Place on heavy large ungreased baking sheet.
Mix honey and 3 T cream in bowl. Brush on biscuits. Sprinkle biscuits
with 1/3 C peanuts. Bake until tester inserted into center comes out
clean, about 20 minutes. Serve warm.
Yields
12 biscuits
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