I remember making this recipe from allrecipes in college, 10 years ago! I still love it and it comes out great every time. I often freeze bananas once they have turned black for this recipe or just use black bananas when we haven't had a chance to eat them all. I never use fresh bananas as the recipe won't come out as sweet, moist or fluffy. I never have buttermilk handy, so I use milk or sour cream. Great recipe!

Reviewed On: Oct. 13, 2009

Really very tasty biscuits that go perfectly with gravy! Extremely easy to make, I used the dough blade on my stand mixer. I also only used organic white flour, not whole wheat and they taste great. Make sure you add the milk very slowly to the batter and that you roll the dough to the proper thickness since they do not rise that much. You can use a cookie cutter if you don't have a biscuit cutter.

Reviewed On: Oct. 9, 2009

The idea of this recipe is great; however, the simplifications in making the gravy is why so many of the reviewers are disappointed. To make proper gravy, you must make a roux, otherwise the gravy will taste like flour. To remedy this problem simply pull out the pork chops (they should be rubbed with spices and dredged in the flour first) after browning them, then add the flour and stir over low heat with the onion and garlic until golden brown. Then add in the liquid, extra salt, pepper and paprika, and bring to a boil. Place the pork chops back in, cover, and simmer for about an hour.

Reviewed On: Oct. 9, 2009