CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breakfasts, Brunches |
10 |
Servings |
INGREDIENTS
1/4 |
c |
Butter or margarine |
1/4 |
c |
Firmly packed light brown sugar |
1/2 |
c |
Coconut |
1/4 |
c |
Sliced or slivered almonds |
1/2 |
c |
Orange marmalade |
1/4 |
ts |
Ginger |
10 |
oz |
Hungry Jack Refrigerated Flaky Biscuits |
INSTRUCTIONS
Heat oven to 375 degrees. In ungreased 8x4 or 9x5" loaf pan, combine
margarine, brown sugar, coconut and almonds. Heat in oven until margarine
is melted; remove from oven. Spread coconut mixture evenly over bottom of
pan. In small bowl, combine marmalade and ginger. Separate dough into 10
biscuits. Spread about 2 teaspoon marmalade mixture on one side of each
biscuit. Stand biscuits on edge, slightly overlapping, in 2 rows of 5
biscuits each in prepared pan. Bake for 25-30 minutes or until deep golden
brown. Cool 5 min. Loosen edges; invert onto serving plate. Tip: If
necessary, loosely cover pan with foil during last 15 minutes or baking to
prevent over browning.
Recipe by: FRESH-BAKED BISCUITS
Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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