I wish I could say this recipe has been handed down from generation to generation in my family, but instead it’s one I learned working in a kitchen during my college days.
I even entered it in a dessert competition once and took second place. The best part is it’s quick and dirty – there’s really no need for measuring or precision.
It is perfect for busy moms in need of a dessert on the fly.
What you need:
Frozen biscuit dough
Fruit of any kind (raspberries and blueberries are my favorite)
What you do:
Preheat oven to 400 degrees.
Generously grease the bottom of a glass casserole dish with butter.
Place six to eight mildly defrosted biscuits in the bottom of the dish, one-layer deep. You can cut the biscuits in half or quarters to fit, if need be.
Add desired fruit, filling in the gaps between the biscuits and slightly covering the biscuits themselves.
Lightly spray lemon juice over the top (about 3 tablespoons worth).
Generously sprinkle brown sugar over the top.
Bake for 20-22 minutes, or until biscuits are golden brown and not doughy to the touch
Serve warm with vanilla ice cream (optional) and enjoy!
But really, eating it without a giant scoop of vanilla ice cream is NOT optional in my house. It’s required.
The best part is it’s quick and dirty – there’s really no need for measuring or precision.