Tropical Sweet Hawaiian Sticky Biscuits

More About This Recipe

• I’ve been interested in cooking for as long as I can remember. My inspiration has always been my mother, an award-winning home cook, who won many local cooking contests in the late 1950s. One of my favorites was her winning creation, “Sugar Twists,” made with a flaky yeast dough with layers of vanilla-flavored sugar. Since I grew up in Pennsylvania Dutch country, I had many other doughy favorites, staples of the regional cooking style: “Moravian Sugar Cake,” a yeast cake with pockets of melted butter and brown sugar, and “Pennsylvania Dutch Sticky Buns,” breakfast rolls made with yeast dough and a decadent brown sugar, gooey, buttery glaze on top. The recipe for these tropical sticky buns is a combination of all of these delicious childhood treats. Adding pineapple, coconut and macadamia nuts gives these sticky buns a tropical twist that appeals to my adult palate. Using refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits works well with the combination of Pennsylvania Dutch, Moravian and tropical flavors and eliminates the time-consuming task of making a yeast dough, making it perfect for present-day busy home cooks. My mother is now 95 years old and lives in a personal care facility. Almost totally blind and wheel-chair bound, she can no longer cook for herself. I frequently ask her questions about cooking (even though I know the answer) and she is always able to give me an answer…still sharp as a tack. The best part is that she gets that sparkle in her eyes again, feeling so proud that she still knows the answer!