Pina Colada Biscuits Recipe
Pina Colada Biscuits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe is quick to make and tastes great. You'll think you're on a tropical vacation! —Carolyn Piette, Johnston, Rhode Island
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/2 cups biscuit/baking mix
  • 2 tablespoons sugar
  • 1/4 cup cold butter, cubed
  • 1/4 cup 2% milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened pineapple tidbits, well drained
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup chopped macadamia nuts

Directions

Preheat oven 450°. In a large bowl, whisk biscuit mix and sugar. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk milk, egg and vanilla; stir into crumb mixture just until moistened. Stir in remaining ingredients.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake 7-9 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Pina Colada Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p129

  • 2-1/2 cups biscuit/baking mix
  • 2 tablespoons sugar
  • 1/4 cup cold butter, cubed
  • 1/4 cup 2% milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened pineapple tidbits, well drained
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup chopped macadamia nuts
  1. Preheat oven 450°. In a large bowl, whisk biscuit mix and sugar. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk milk, egg and vanilla; stir into crumb mixture just until moistened. Stir in remaining ingredients.
  2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake 7-9 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Pina Colada Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p129

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