Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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• Recipe archive

Recipe courtesy of Sally Boles of Northwest Roanoke Serves 4

5 leftover biscuits

1 quart canned tomatoes, undrained

1/4 cup sugar

4 Tbsp. (1/2 stick) butter

Salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Crumble biscuits in a deep, round 8- or 9-inch glass baking dish.

3. Pour in tomatoes and sugar and stir until combined with biscuits.

4. Dot top with butter and season with salt and pepper.

5. Bake 25-30 minutes or until top is golden brown.