Bananas Foster Biscuit Shortcakes

 

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

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)

1

cup whipping cream

2

tablespoons packed brown sugar

• 1 Heat oven to 375°F. In small bowl, mix coconut and granulated sugar.
• 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 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
• 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 In medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form.
• 6 To serve, split warm biscuits. Fill and top with filling and whipped topping.