Ingredients

• • 2 bags of Shortcake Mix
• • 10 tbsp butter, divided
• • 1 to 1 ½ cup whole milk
• • 2 tsp vanilla extract
• • ⅔ cup brown sugar
• • 1 packet of Banana Cream Pudding dry mix (3.4 oz)
• • 2 overripe bananas
• • ½ cup white chocolate chips
• • 1 cup Nilla wafers, crushed and divided plus more for optional garnish
• • Vanilla buttercream or whipped cream, optional

It is honestly amazing to me when I review our top five best performing recipe blogs, which our team does every month, our Banana Pudding recipe is always — without fail — in the top five. Every month!

And since y’all seem to love my Mama’s recipe for her Sour Cream Banana Pudding, it just made sense to make it in biscuit-form! I cannot believe after so many years of this recipe performing so well, we never blended banana cream pudding and biscuits.

These come together super quickly and would be a wonderful addition to a holiday dessert spread, or even as an indulgent holiday morning breakfast or brunch treat! The banana flavor complements the tender, down-pillow texture perfectly. And let me tell y’all, these taste SO. GOOD. Our team at our production facility cleared the tray in record time!

Instructions:

1. Preheat the oven to 400ºF.
2. In a large mixing bowl, add the Shortcake Biscuit Mix. Set aside 1 cup of flour in a small separate bowl for dusting. At this time, also add the packet of Banana Cream Pudding mix.
3. Add 8 oz of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in the brown sugar, ¾ cup crushed Nilla wafers, and white chocolate chips. Mix with your hands to incorporate. Once add-ins are incorporated, add in the bananas and mix together in a similar fashion as the butter.
4. In a small bowl, mix your vanilla and whole milk. Then, make a well in your flour mixture and add in 1 cup whole milk slowly. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional whole milk a small amount at a time.
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt the rest of the butter and brush the top of each biscuit. Sprinkle with a pinch of Turbinado sugar.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. Once baked, optionally top the biscuits with a dollop of vanilla buttercream or whipped cream and an extra Nilla wafer. Enjoy!
   

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Shortcake Biscuit Mix