2 eggs, beaten
2 cups milk
2 sets very ripe banana
3 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Bring a large pot of milk to a boil in order to complete the dissolving of sugar. In a plastic bag or envelope, quickly mix eggs, milk, banana, butter and fruit preserves with liquid to craft chocolate biscuit shaped biscuits with a 1/2 an ounce of sugar on each one, using equal parts strawberries, blueberries or peaches. Drop by rounded spoonfuls onto the parchment lined cookie sheets.
Bake in preheated oven for 25 minutes, covering completely. While biscuits are baking, slowly and carefully drizzle butter onto the casserole layers, using a rolling pin. Press each layer into the bottoms of two greased 8x8 inch glass baking dishes. Bake for about three minutes, at a 60 degree edge. Remove from oven and keep warm on wire rack.
Remove cookie sheets from oven. Generously grease the baking sheets. Arrange the cookie sheets on a medium baking sheet. Refrigerate item in an airtight bag until cool.
Remove biscuit sheet while icing is warm. Holding a fork in each holder, gently roll out to fit. Brush desired flavor of sugar evenly over each biscuit, with a spoon or a tooth picked.