Sweet Plantain Drop Biscuits

Have you ever wanted to kick over someone’s motorcycle? I’ve never actually had that feeling until yesterday. Mostly because I know the guy who owns the motorcycle and he’s a Grade A Tool. Capital T. I didn’t kick his motorcycle over because I firmly believe in karma and I don’t want to crap on my own, but I did think about it. Just thought I’d put that thought into the world.

I’m a bad person.

OMG, guess what today is? The start to my cousin’s wedding. This wedding stuff is extremely overwhelming to me. I’m not very thoughtful. Weddings don’t excite me at all. And I lack the happiness and emotion that is usually paired along with a family member, like my cousin, marrying a man and spending the rest of their lives together. Now don’t get me wrong. I’m very happy for her. But I just don’t get very excited about married stuff. Maybe it’s because I’m young. Maybe it’s because I don’t ever want the big wedding shabang. I don’t know how to spell that word. Or maybe it’s because I’m a bad person. I don’t really know. Either way, we have two days of love ahead of us.

Today we start with a luncheon. Which, I don’t really know what that means other than lunch. Then we have mani/pedis, thank gosh, since I’m in dire need of one. Then we have the rehearsal and rehearsal dinner. We’ll be eating New Orleans inspired food since that’s where her finance’s family is from. Ummmmmm YUM!

Then the wedding is tomorrow. We are wearing baby doll style dresses so hopefully when I start to dance, naughty parts don’t show. I’m also wearing wedges that are a disgusting height. They are not comfortable either. I don’t know what I was thinking. But I am hoping they loosen up a bit as the wedding day goes by. Or at least until the wedding is over and I can pull those damn things off at the dinner table. I really love wedges right now. They make my legs look SO much longer.

Now enough about weddings and love. Let’s talk about a different kind of love. Food love. I made this biscuits the other day and LOVED them. They are similar to my Thanksgiving Sweet Potato Biscuits, but more dense. And much sweeter. Because I made them extra sweet. Who does love a sweet biscuit with butter and jam on it? Do you ever go to a restaurant for brunch and just stare at the biscuits longing to stuff your face with them? But instead you just dip your finger in the jam for some kind of happiness to evoke in your brain? No? That’s just me? Whatever.

Either way, these biscuits are great. But you’ll have to check back for the jam recipe tomorrow. MUHAHAHAHAHA. Jokes on you.


Sweet Plantain Drop Biscuits

  • Yield: 8 1x


  • 3 tablespoons coconut oil
  • 2 brown plantains (they must be brown!!)
  • 3 tablespoons maple syrup
  • 1/4 cup coconut oil, melted
  • 3 eggs
  • 1 tablespoon canned coconut milk
  • 3 tablespoons coconut flour
  • 12 teaspoons cinnamon (I used 2 because I love cinnamon)
  • 1 teaspoon baking powder
  • pinch of salt


  1. Preheat oven to 350 degrees.
  2. Cut the ends off of the plantains, then use your knife to cute them in half lengthwise and then peel the skin off, cutting off any excess skin that sticks to the plantains. The browner the plantains are, the sweeter they will be and the easier the skin is to take off.
  3. Now place a large skillet over medium-high heat, add 3 tablespoons of coconut oil to heat up, then add the halved plantains to the skillet. Cook on both sides for about 3-4 minutes until browned, making sure not to burn them.
  4. Once the plantains are done cooking, add them to thefood processorand puree until they begin to clump together.
  5. Then add the maple syrup, coconut oil, eggs, and coconut milk and puree until smooth. No clumps should be present at this point.
  6. Now add coconut flour, cinnamon, baking powder, and salt to the food processor and puree one more time to combine everything well.
  7. Now line a baking sheet with parchment paper and grab an ice cream scoop to help form perfect sized biscuits.
  8. Scoop the batter out and plop each biscuit on the baking sheet about 1 inch away from each other. My batter made 8 biscuits.
  9. Place in oven and bake for 20-25 minutes until slightly brown and completely cooked through.
  10. Let cool. These babies are hot and need to settle afterwards.
  11. Eat with grass fed butter, or don’t, I don’t care. As well as my favorite jam. Which be on tomorrow’s post. Haha. Kbye.

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PaleOMG Sweet Plantain Drop Biscuits


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


103 thoughts on “Sweet Plantain Drop Biscuits”

  1. I talk about you to my husband fairly often and he’s just like yeyeyey…. Then just now I read him the first paragraph of this post….. Yea… I think he gets it now ;). Or probably not… Oh well. Thanks for the entertainment!!!!!!

  2. Genius recipe! I only tried plantains a month ago and fell in love, and I miss what we call in England – scones / a cream tea ie scones jam butter cream !! It’s literally all I crave, but a savoury type scone ANYWAY I reckon I can make these and top them with jam and cream or whipped coconut milk and probably satisfy my cravings for eternity haha so THANKU! as I didnt want to resort to almond flour biscuits as nuts do not sit well! Just thinking- these biscuits- bet they’d be great with chocolate chips added too! Thanks so much for thinking out the box with your amazing recipes!

    1. @Lucy, the paleo book “gather” has a scone recipe that is better than any scone I have ever had. Takes 20 minutes to make them

  3. Oh shoot, I literally have NO idea where to get plantains from here.. I’m gonna experiment tomorrow with banana? Same sorta diff.. ish?

    1. Hey, bananas and plaintains are NOT the same, especially in cooking (learned this the hard way)…but they should be like, literally NEXT TO the ‘naners at the grocery store. Where are you located?

  4. What makes the difference in grade for maple syrup? I’ve seen A, B, and I’m sure some other one……

  5. I hope you’re going to Lucielle’s! They were always my favorite place in Denver. I tried Gumbo’s but it didn’t have the same feel, or the same chicory coffee.

  6. Yummm!

    For the person who was asking about maple syrup, most definitely Grade B is better. Grade A just tastes to refined and sugary. Grade B has a true maple flavor and is robust and awesome for baking, and everything else.

  7. THANK YOU for making these nut free.

    I decided last night to go nut free after nearly crying *again* about my skin. So I polished off my almond butter, in true addict fashion (just one last time!) and am now nut free. I’m aiming for 3 weeks to see if it helps. I will DEFINITELY make these.

    Ahhhh! I just got engaged so I’m obsessed with all things weddings. But I understand that not everyone is. That’s ok 🙂

    1. Congrats!! And I totally understand the nut addiction. I was so addicted before. Get rid of it for 3 weeks and you won’t crave it anymore. I rarely each any nuts now and barely crave them

  8. Sooo do you think there is ANY way I could make this without eggs? Would s chia egg work? I hate to mess with the original, but I’m allergic to eggs–booo!

      1. Really? I would think not, because they cook so differently. I’m interested if anyone has tried this with banana and how it turned out. My guess is if the biscuits kept any shape, they’d more resemble banana bread.

  9. Ok, sounds like you need to do a blog on what the Grade A Tool did to make you want to kick over his motorcycle. That sounds interesting. I may have to actually go out and buy a food processor now. I love your other recipes, but I’m a guy and I can’t bake to save my life, no really, I’d die.

  10. These looks so good, but I dont know if I could ever be patient enough to let the plantains turn brown

  11. Wow! These look amazing. I wonder if I could use the brown bananas I have on my counter? They’d probably taste really banana-y. This makes me so happy because one of my favorite non-paleo foods are strawberry shortcakes–a sweet biscuit topped with tons of sliced strawberries and whipped cream. I just might make some soon with these little biscuits.

  12. Just made these to go with our dinner tonight and I’m not sure they are going to make it that long!! Next time I’m making a double batch. Absolutely delicious!

  13. i’ve definitely felt similar to you… i’ve become more accepting of the love/marriage stuff recently though. definitely something i want some day 🙂

    ..why are most guys who drive motorcycles tools?! what the heck

  14. These are amazing. I just made them and made my own jam out of mixed berries (blueberry and raspberry), coconut butter, and some honey with complimented the plantains perfectly. Looking forward to seeing your jam recipe tomorrow. Thanks!

  15. Ok so how long do plantains take to actually turn brown? I’ve made a couple of your other recipes with plantains (plantain mango beef and also the plantain chips, both so good!) the first I literally had to CUT the peel off, and the next time I was just lucky enough to find plantains at the store already brown. So I bought plantains a couple weeks ago hoping to make more plantain chips and they’re STLL not turning brown. What the heck?!

  16. Do you have any suggestions to sub for the banana/plantain? Super allergic to both =( maybe apple sauce?

  17. Once I open a can of coconut milk, how long will it last? I’m only using one tablespoon for this recipe. Looking forward to some biscuits tomorrow! Wish me luck.

  18. Thanks for such a great recipe! This was my first time doing paleo baking, and I didn’t realize the difference between bananas and plantains… I used bananas and my biscuits came out more like pancakes. I still ate them! Covered in your raspberry blueberry jelly!!! Next time I will be sure to grab plantains instead of bananas.

  19. I’m in the middle of making these and just realized the ingredients list baking powder but the instructions call for baking soda. Can you tell me which is correct?

  20. Your biscuits look so beautiful, light & flaky. Were they firm/flaky? I just made them, they were DELICIOUS…but they were super dark and really spongy. Very good, but not the texture I was hoping for. Any ideas?

  21. These r in the oven… the batter was delish…A cooking vid w these would be great cause its hard to know how brown to make the plantains and how to get the stuck bits at the bottom of the food processor. Also I ordered your book today!!! And can u bring tank tops back? Seeing as I eat stuff from your blog every day may as well broadcast that I think it’s awesome…:)

  22. These are amazing! I don’t have an ice cream scoop, so mine were not as pretty and round… But who cares? They were light and had just the right amount of sweetness! I am thinking…sausage biscuits???

  23. made these tonight – followed the recipe exactly but mine were sorta runny and did not “drop” onto the parchment paper but sorta “flowed” 🙂 the batter was pretty runny…….did not mound at all, they looked more like a pancake……but DELICIOUS none the less! will try them again but any suggestion what i might have done wrong? did i over process them in the food processor maybe??? oh LOVE, LOVE, LOVE your site!!!

      1. yeah, actually thought of that but was in such a rush to get them in the oven I forgot! will try again and let you know!! thanks!!!!

  24. for some reason i feel the need to bake at 8pm at night and on a saturday nontheless, so glad i did ,these turned out great. 10 smaller sized ones, perfect with a bit of raw honey on top.

  25. Brought plantains home the other night for my new-to-paleo Father, to which he asked, “what’s wrong with these bananas?!” Later I recieved a text saying he ate one mashed and loved it.
    Decided to make him these, and I was licking the batter bowl clean. They just popped out of the oven and they are gorgeous. Thank you so much, Juli!

    Ps. Just took a bite. He will LOVE them!
    Thank you for being one of my inspirations!

  26. I made these this past weekend and felt absolutely compelled to tell you how good they were!!! The joke’s really kind of on me. I’d never had plantains before and it was only because I thought I was buying bananas at an Indian supermarket that I bought them by mistake. I figured since I had them and they had finally turned black enough, I’d give your recipe a whirl. They’re moist, sweet and definitely a winner! Thanks.

  27. I just made these and they are really good! Mine didn’t get as brown as the picture though 🙁 I am fairly new to cooking with plantains, and when I bought them they were pretty green. I let them sit for at least a week on my counter and they were still pretty greenish, but there were some signs of brown, and I really wanted to make these biscuits so I went for it. I’m wondering, maybe this is why mine weren’t a brown color like the photo? Or maybe I didn’t brown mine up long enough in the pan? Either way they are delicious, but I would like them to turn out browner next time! I will play around with it… thanks again for the recipe!!

  28. Thank you for the recipe, they are DELICIOUS! I’m new to paleo and have had some disappointing recipes on other sites…bookmarking yours for good!

  29. Delicious tasting batter, but like the reader above, the batter was very runny and made more of a pancake for me. Maybe I should’ve let the batter rest longer to give the coconut flour a chance to absorb more liquid? Idk. Or maybe I just can’t measure since so many others have made this successfully!

  30. I would LOVE to make this recipe; however, I have tried multiple times to brown the plantains, and my other half throws them out saying they’re bad!! He doesn’t believe me!! One set of plantains apparently grew mold on the outside when I was waiting for them to brown, so the other half insists that they’re not good and throws them out! Any suggestions or proof he can read that they’re still good!?!

  31. OMG is right! These are amazing. I didn’t have an ice cream scoop so I rubbed some of the cooled coconut oil from the pan on my hands and made-a some meat-a balls out of the dough and they came out beautifully!

  32. I absoLUTEly will stick my finger into jelly. There is a yummy restaurant in Austin that has homemade preserves. Thank God, they had gluten-free bread. Now that I’m trying to eat more Paleo, I am not above making a pancake at home, sticking it in a baggie and taking it right into the restaurant with me. I know that it defeats the whole purpose of eating out, but there are times when I MUST have a pancake when eating out, somewhat like a normal person. Sigh.

    I’m excited to try these drop biscuits. I’m jealous of anyone that sticks a biscuit in his or her mouth.

    I appreciate your recipes, and I’m hoping that I also will want to marry your lemon raspberry pancakes.

  33. Is Almond flour a good alternative for coconut flour? It seems like the only potential paleo substitute I can find out here.

  34. I have made these several times and I looove them! I have tried them without the cinnamon and maple syrup so that they are just plantain biscuits, then topped with an egg and some breakfasty meat… yummy!!! Today I think I used plantains that weren’t brown enough and I could get the batter smooth… So I tried making that into pancakes and yup, amazing! Great recipe 🙂 thank you!

  35. I think most weddings today are way overdone and there’s nothing wrong with not being super pumped about them. I’m getting married in July and am totally appalled by all the craziness surrounding modern weddings! Anyway, my fiancee absolutely loves plantains and I know he will adore these biscuits. I’ve never thought to bake with plantains and I know these will make his Cuban self super happy!

  36. I just made these, but the batter seemed way too wet and just plopped onto the pan. They flattened quite a bit and dont look pretty. Just wondering how thick the batter should be? Maybe I should have added more coconut flour? Or maybe it was because the only coconut milk I had was “lite”, hence more watery. Just curious…

  37. I just made these last night and followed the recipe to a tee (except that out of my 50 plantains at my house, non were brown-brown, so I just used some yellow-brown ones). They came out absolutely AWESOME! And the texture was identical to the drop biscuits I used to make with Bisquick. These will definitely be going into my regular line-up 🙂

  38. Do you put the 3 tablespoons coconut oil that you fried the plantains in into the blender with the plantains? Mine seems runny. I added another tablespoon of coconut flour to get it a little more firm.

  39. This recipe is AWESOME! Mine were more like soft banana cookies.

    But….It took me about 6 weeks to brown my plantains then one wasn’t brown enough and another grew mold on the outside but was the ripest and nicest inside. Has anyone used regular banana instead? Haha I can’t handle this waiting game for plantains.

  40. These are wonderful! They were a little runny – next time I won’t add the oil from frying and maybe I’ll add a little more coconut flour. Another time, I might try using green plantains and omit the maple syrup and see if I can make a more savory dinner biscuit.

  41. Outstanding! My first time making a Paleomg recipe!
    Even my non-paleo hubby loved these. Came out identical to your picture though they didn’t rise much.
    My subs: 1) melted Kerrygold butter vs coconut oil (and only I T for frying) and 2) raw cow’s cream vs coconut milk.
    Served them with homemade berry jam alongside frittata and salad for dinner last night. (BTW, while we love coconut too, in some cases prefer the taste of butter over coconut oil.)

  42. Very excited to make these!

    Question: if I want to make a more savory version, could I skip the syrup and keep all the other ingredients in the same proportion?

  43. Have you considered using shredded coconut (blended to chop) instead of coconut milk + flour? I saw that you can make these component from coconut, and then there would be less degradation or chemicals from a can. I am curious what the amount/ratio would be.

  44. I’m a good cook, decent baker but I often find paleo baking very wet and dense. This recipe is no exception.
    Mine didn’t look like the photo. I had to leave them in the oven for almost an hour and they were still dense like undercooked dough.
    I don’t understand the rationale for frying the plantain before incorporating them into the batter. Though I did discover ripe plantain fried in coconut oil is damn delicious.
    I am going to try this again, less liquid, maybe some arrowroot powder for coconut flour to add lift. And non-fried plantain.
    It’s discouraging but hopefully round two will be better

  45. I am on a “repair my gut” journey and am always looking for goodies that are yummy. My wife is not into this at all, she can and does eat anything. But; me being gluten sensitive and lactose intolerant…..no way! I enjoyed these biscuits with Ghee and fruit preserves (no sweeteners of course), so thank you. Please marry me……oops, that was so wrong! SORRY. Anyway keep it up, I enjoy your humour and recipes. Mine don’t look as plump, so to all you great bakers, chefs and cooks out there: my baking powder too old or??????? I appreciate all suggestions and input unless you want to kick over my motorcycle (I really would give you no reason to do so). Rock On!

  46. Hi Juli,
    I love all your recipes and they have always turned out perfectly! This is the only one that hasn’t, I followed the recipe exactly as written and they did not rise but remained quite flat. They taste lovely but I’m not sure what went wrong. I used *very* ripe plantains (black) could that be the issue? Thank you! Xo

  47. Hi. I know this post is several years old, but I had to comment to let you know these are so good! The first time I made them, I thought they might be good as donuts. And they are! Today, I made the batter and spooned it into a ziplock bag, cut a hole in the corner, and squeezed the batter onto a donut mold, making six donuts. While they were baking, I concocted a maple syrup glaze with 1/2 cup coconut oil, 1/2 cup maple syrup, 2 tablespoons of ghee, and a pinch of salt. I just cooked it until it started to thicken, maybe five minutes. So good! Thank you for this!

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