Banana Split Biscuit



A pineapple upside-down biscuit topped with frozen strawberry and banana puree, chocolate drizzle and a cherry. This recipe won 1st place in the 2015 Loveless Cafe Biscuit Contest at the Williamson County Fair.

Servings: 6 small ramekins



  1. Using a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Make a well in the center of the dry mixture. Add the milk all at once, using a fork, stir until just moistened.
  2. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing dough 8 to 10 strokes of until nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter.


1. Arrange pineapple pieces in the bottom of 6 ramekins.

2. Prepare brown sugar sauce and divide evenly.

3. Add 1 uncooked biscuit to each dish (may cover and refrigerate until ready to bake to serve warm, if desired)

4. Bake at 450* until biscuits are brown (10 -12 minutes, longer if refrigerated).

5. Allow to cool 5 minutes. Flip biscuit and pineapple onto serving dishes.

6. Top with scoop of fruit puree, chocolate sauce and a cherry

Pineapple Upside-Down Glaze



  1. Melt butter in saucepan.
  2. Stir in brown sugar and water.
  3. Heat until sugar is dissolved.

Strawberry and Banana Puree



  1. Freeze fruit for at least 24 hours.
  2. Set fruit out for 10 minutes to partially thaw.
  3. Blend to make puree.
  4. Refreeze for at least 5 minutes.