Ted Allen's Asian Pear Upside-Down Biscuit
Serves 8

• 4 tablespoons unsalted butter
• 1/2 cup (packed) light brown sugar
• 1/2 teaspoon cinnamon
• 2 Asian pears
• 1 tablespoon fresh lemon juice
• Zest and juice of 1 lemon
• 1/2 Master Biscuit Dough recipe
• Berries and whipped cream, for garnish (optional)

Preheat oven to 350 degrees. Roll out dough to 1/2-inch thickness. Using a plate or 10-inch skillet as a template, cut a 10-inch circle of dough. Set aside. Melt butter over medium heat in an oven-safe 10-inch skillet, ideally seasoned cast-iron. Remove from heat and stir in brown sugar and cinnamon. Peel pears, cut in half across their equator, and remove seeds and stems with a melon baller. Using a mandoline or large chef’s knife, cut into thin slices. Toss with lemon juice and zest. Arrange pear slices, overlapping, in a single layer in the bottom of the skillet. Top with circle of biscuit dough. Bake in preheated oven until bubbling and golden brown, 25 to 30 minutes. Remove from oven and let rest 10 minutes. Invert onto platter or cutting board, cut into wedges, garnish with berries and whipped cream if desired, and serve.