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|Yield:||12 to 14 biscuts depending on size|
1) Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
2) In a medium-sized bowl whisk together the flour, baking powder, salt, and sugar. If you like sweeter biscuits, use the larger amount of sugar.
3) Mash the banana together with the vanilla bean paste in a small bowl. Make a well in the flour mixture and pour in the banana/vanilla mash.
4) Pour 3/4 cup of the cream into the banana mash and stir together. Gradually mix in the flour, pulling it from the sides of the bowl into the wet mixture in the center. Your goal is a soft, moist dough with no dry crumbs. Add more cream if needed to moisten the dry ingredients completely.
5) Turn the dough out onto a lightly floured surface and fold it over like a letter two or three times, until it's fairly smooth. Lightly roll out to 3/4" thickness. Use a sharp biscuit cutter in the desired size (2" is a good size).
6) Place the cut biscuits on the parchment-lined or lightly greased baking sheet. Scraps can be re-rolled and cut again once. If desired, brush the tops of the biscuits with additional cream or melted butter and sprinkle with coarse sparkling sugar.
7) Bake the biscuits for 15 to 18 minutes, or until golden brown. Set aside to cool as you prepare the sauce.
8) To make the sauce: Slice the bananas and set on a plate next to the stove. Melt the butter and brown sugar together in a large skillet over medium heat.
9) When the mixture begins to bubble around the edges of the pan, add the allspice and butterscotch liqueur. Simmer for 5 to 8 minutes, until the sauce begins to thicken.
10) Add the sliced bananas and the rum. Simmer for an additional 5 minutes, or until the bananas just begin to soften.
11) To serve, split each cooled shortcake biscuit in half. Add one scoop of vanilla ice cream and top with some of the cooked bananas and sauce.
Yield: 12 to 14 servings.