Type of dish: Muffins, Biscuits, Breads, Dessert

Make these great little biscuits to go along with a breakfast or brunch casserole, or make them as a treat or dinner dessert for the family.

1 pound peaches, peeled, pitted, and sliced thinly
5 Tablespoons butter, melted
1/2 cup light brown sugar, packed
1/4 cup coconut
2 Tablespoons orange juice
1 package (7.5 oz) refrigerated biscuits, country style or buttermilk (10 biscuits)

Butter 10 cups of a 12-cup muffin pan. Heat oven to 400°. Line a 15×10-inch jelly roll pan with foil or have a large pan or piece of foil ready for the biscuits.

Combine the melted butter with the brown sugar, coconut, and orange juice.
Put 2 teaspoons of the brown sugar and coconut mixture into each of 10 muffin cups. Put about 1 tablespoon of diced peaches on the mixture. Open the package of biscuits and separate into 10 biscuits. Place 1 biscuit in each of the 10 muffin cups.

Bake the biscuits for 12 to 15 minutes, or until the biscuits are golden brown. Immediately and carefully invert onto a foil-lined jelly roll pan or baking pan.

Makes 10 servings.

Recipe courtesy of Gazy Brothers Farm