
Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, banana & black pepper hot biscuit (scone). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Banana & Black Pepper Hot Biscuit (Scone) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Banana & Black Pepper Hot Biscuit (Scone) is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have banana & black pepper hot biscuit (scone) using 7 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Banana & Black Pepper Hot Biscuit (Scone):
- Get INGREDIENTS for 6 Hot Biscuits
- Prepare 100 g Flour
- Get 3 g Baking Powder
- Get 25 g Sugar
- Make ready 35 g Butter (Salted)
- Make ready 80 g Banana
- Take 1 g Black Pepper
Steps to make Banana & Black Pepper Hot Biscuit (Scone):
- Operation Time / 20 min Oven Temperature / 400 F Baking Time / 25 min
- Preheat oven to 400F. Line a cookie sheet with parchment paper.
- Slice the banana (quantities for exterior) and set aside until use.
- Prepare a medium mixing bowl and a stick mixer with blade inserts.
- Sift the flour and baking powder into the mixing bowl. Add the sugar and black pepper.
- Cut the butter into small squares and add to the bowl.
- Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips).
- Move the mixture to a large mixing bowl.
- Paste the banana (80g) using the stick mixer and pour into the dry mixture. Use a rubber spatula to mix well (Be careful not to mix too much).
- Divide the dough into 6 portions. Place the sliced bananas on the tops of the biscuits.
- Place on prepared cookie sheet. Bake for 25 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.
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