sweet ginger biscuits filled with fruit and cream
1/2 cup flaked or shredded coconut
1/4 cup granulated sugar
1/2 teaspoon ground ginger
1 can (18.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
2 tablespoons butter, melted
2 cups fresh or frozen (partially thawed) raspberries
1-1/2 cups chopped peeled fresh peaches or 1 can (18 oz) peaches drained, chopped
2 tablespoons granulated sugar
1 cup whipping cream
2 tablespoons packed brown sugar
1/4 teaspoon ground ginger
Heat oven to 375 degrees F. In small bowl, mix coconut, 1/4 cup sugar and 1/2 teaspoon ginger. Separate dough into 8 biscuits. Dip top and sides of each biscuit in melted butter; dip top and sides in coconut mixture. Place biscuits, coconut side up, 2 inches apart on a cookie sheet sprayed lightly with cooking spray. Sprinkle any remaining coconut mixture over tops of biscuits. Bake 14-18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes. Meanwhile, in medium bowl, gently stir fruit ingredients to mix. In small bowl with electric mixer, beat topping ingredients on high speed until stiff peaks form. To serve, split warm biscuits; place bottom halves on individual dessert plates. Spoon generous 1/3 cup fruit mixture over each biscuit half; top each with 1/4 cup topping and biscuit top. Store fruit and topping in refrigerator.
I make the biscuits ahead of time when needed and warm them in the microwave. I have served them at room temperature for large gatherings and they are just as good. Make the fruit mixture and the cream the same day as serving.
Dip and Dip
Top the bottom half of the biscuit with fillings
This sweet ginger dessert is a favorite of mine. Great taste and very simple to make.