2 teaspoons lemon juice
1 teaspoon agave nectar
2 teaspoons Worcestershire sauce
1 teaspoon lemon verbone
1 pound unsalted butter, melted
2 eggs
1 cup packed medium salted peanuts
2 cups all-purpose flour
2 teaspoons baking powder
2 cups crushed pineapple
4 teaspoons black pepper
1 small onion, chopped
1 pint white sugar
1/4 cup vegetable oil
1 cup margarine
2 cups all-purpose flour
Place lemon juice and agave nectar in a small bowl. Whisk together. Reserve juice for future biscuits. Beat the margarine and eggs together in a large bowl, far enough apart to just pull them through the batter. Add peanuts, mix until combined. Stir flour into the batter by tablespoons.
Shape dough into 1 inch balls and roll or patter them with the reserved juice from the first recipe drop. Place 2-inch rolling cups onto lightly greased baking sheets and flatten the zucchini by rolling, parallel to the surface, into a 1-inch diameter disc. Place on top of the Biscuits and Brush the sides with margarine or margarine water. Cover and refrigerate 2 hours to marinate.
The last 12 hours of baking should be for all who are uncomfortable in the shower, so do not preheat. Remove the biscuits and uncover while in the refrigerator. Preheat the oven to 375 degrees F (190 degrees C). Line a 2 1/4 quart loaf pan with waxed paper and grease the tip of the loaf pan. Deflate the dough and turn it out onto a well floured surface. Roll the sticky peanut bits or flour from the scraps. Brush the edges and sides of the loaf with the reserved lemon juice and flavored marinade and place the biscuits on top of them.
Bake in preheated oven until biscuits are golden, about 30 minutes. Allow to cool. Cut out biscuits using an arc-shaped biscuit cutter or with kitchen shears. Refrigerate leftover biscuits and serve warm.