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Home> Recipes> Blueberry-Pistachio Biscuits for Two

Blueberry-Pistachio Biscuits for Two

Blueberry-Pistachio Biscuits for Two
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Bake just what you need with frozen Pillsbury® Home Baked Classics® Biscuits topped with caramel, fruit and nuts.

Prep Time:
15 Min
Total Time:
55 Min
Makes:
2 servings
Pillsbury Bake-Off
Shirley DeSantis
Bethlehem, PA
Bake-Off® Contest 41, 2004
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INGREDIENTS
2Pillsbury® Grands!® Extra Large Easy Split™ Frozen Biscuits (from 31.8-oz. bag)*
3tablespoons butter or margarine, melted
2tablespoons caramel ice cream topping
1/3cup fresh or frozen blueberries (do not thaw)
4teaspoons chopped pistachios
3tablespoons sugar
1/4teaspoon vanilla powder, if desired
1/4teaspoon ground cinnamon
Yoplait® Light Fat Free Very Vanilla Yogurt, whipped cream or ice cream, if desired
DIRECTIONS
1.Heat oven to 375°F. On microwavable plate, microwave biscuits, uncovered, on Medium (50%) for 50 to 60 seconds or until thawed, turning biscuits over halfway through microwaving.
2.Spoon 1 teaspoon of the melted butter into each of 2 ovenproof 10-oz. custard cups or ramekins; tilt cups to completely coat bottom with butter. Place 1 tablespoon caramel topping in each cup. Top each evenly with blueberries and pistachios.
3.In small bowl or resealable food-storage plastic bag, mix sugar, vanilla powder and cinnamon. Cut each thawed biscuit into 6 pieces. Lightly dip each piece into remaining melted butter; roll or shake in sugar mixture to coat. Place 6 coated biscuit pieces in each custard cup. Drizzle with any remaining butter; sprinkle with any remaining sugar mixture.
4.Bake at 375°F. for 21 to 26 minutes or until biscuits are golden brown and edges are bubbly. Cool 10 minutes. Run knife around edge of custard cups; invert onto individual plates. If desired, serve with yogurt.
High Altitude (3500-6500 ft)  Bake at 375°F. for 24 to 29 minutes.
High Altitude (3500-6500 ft)

Bake at 375°F. for 24 to 29 minutes.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

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