|Refrigerated buttermilk biscuits/2 packs of 16 ounce each||32 Ounce|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Quick thaw frozen mixed fruits||20 Ounce (2 Packages, 10 Ounces Each)|
|Firm ripe bananas||2|
|Frozen whipped topping||4 1⁄2 Ounce, thawed|
Separate biscuits, following label directions.
Place in a single layer in each of two 8 inch round layer cake pans; press together to fill any holes and make an even layer.
Mix flour and brown sugar in a small bowl; cut in butter or margarine until mixture is crumbly.
Sprinkle over biscuit layers.
Bake in very hot oven (450Â°) for 15 minutes, or until firm and golden.
Cool for 10 minutes in pans on wire racks.
Loosen around edges with a knife; carefully remove from pans.
While layers bake, thaw fruits, following label directions.
Peel bananas; slice; combine with fruits.
Stack biscuit layers, shortcake style, on a serving plate with fruit mixture between and on top.
Spoon part of the whipped topping in center.
Cut shortcake into wedges; serve with remaining whipped topping.