Bananas Foster Biscuit Shortcakes

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  • 40 min prep time
  • 40 min total time
  • 10 ingredients
  • 8 servings

Ingredients

Biscuit

1/2
cup flaked or shredded coconut
1/4
cup granulated sugar
1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
3
tablespoons butter or margarine, melted

Filling

1/4
cup butter or margarine
1/2
cup packed brown sugar
4
medium bananas, sliced
1
tablespoon light rum (or 1/2 teaspoon rum extract and 2 1/2 teaspoons water)

Whipped Topping

1
cup whipping cream
2
tablespoons packed brown sugar

Directions

  1. 1 Heat oven to 375°F. In small bowl, mix coconut and granulated sugar.
  2. 2 Dip tops and sides of biscuits into melted butter, then into coconut mixture. On ungreased large cookie sheet, place biscuits, coconut sides up, 2 inches apart. Sprinkle any remaining coconut mixture over tops of biscuits.
  3. 3 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
  4. 4 Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat; stir in 1/2 cup brown sugar. Cook until brown sugar is dissolved, stirring occasionally. Remove from heat; fold in bananas and rum.
  5. 5 In medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form.
  6. 6 To serve, split warm biscuits. Fill and top with filling and whipped topping.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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