Biscuits make the best breakfast buns! Simply shape the biscuit around a sweet filling for a fun surprise.
Bake-Off® Contest 47, 2014
Rhodora Keegan
Virginia Beach, Virginia
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2
-
cups coconut (6 oz)
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1/2
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cup well-drained crushed pineapple, patted dry with paper towel (from 8-oz can)
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1/3
-
cup packed dark brown sugar
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1/2
-
teaspoon coconut extract
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1
-
can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits (8 biscuits)
Steps
-
1
Heat oven to 350°F. Place 2-inch square of parchment paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with cooking spray.
-
2
In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
-
3
Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
-
4
Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.
-
1
Heat oven to 350°F. Place 2-inch square of parchment paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with cooking spray.
-
2
In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
-
3
Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
-
4
Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.
Expert Tips
If using custard cups, place on 15x10x1-inch pan for easy removal from oven.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 112.9
- Calories from Fat
- 120
% Daily Value
- Total Fat
- 7.2g
- 11%
-
- Saturated Fat
- 6.4g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 6.3mg
- 0%
- Total Carbohydrate
- 12.9g
- 4%
-
- Dietary Fiber
- 2.3g
- 9%
- Sugars
- 10.0g
- Protein
- 0.9g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 23.80%
- 24%
- Calcium
- 1.20%
- 1%
- Iron
- 3.60%
- 4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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