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Blueberry-Pistachio Biscuits for Two

(3)
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  • 15 min prep time
  • 55 min total time
  • 9 ingredients
  • 2 servings
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Bake just what you need with frozen Pillsbury® Home Baked Classics® Biscuits topped with caramel, fruit and nuts.

Bake-Off® Contest 41, 2004
Shirley DeSantis
Bethlehem, Pennsylvania

Ingredients

2
Pillsbury™ Grands!™ Extra Large Easy Split™ Frozen Biscuits (from 31.8-oz. bag)*
3
tablespoons butter or margarine, melted
2
tablespoons caramel ice cream topping
1/3
cup fresh or frozen blueberries (do not thaw)
4
teaspoons chopped pistachios
3
tablespoons sugar
1/4
teaspoon vanilla powder, if desired
1/4
teaspoon ground cinnamon
Yoplait® Light Fat Free Very Vanilla Yogurt, whipped cream or ice cream, if desired

Steps

  • 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.
  • 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.

Expert Tips

*If Extra Large Easy Split™ Frozen Biscuits are unavailable, use 3 Pillsbury® Home Baked Classics® Frozen Buttermilk Biscuits (from 25-oz. bag). Cut each biscuit into quarters; continue as directed above.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 of Recipe
Calories
610
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
15g
75%
Cholesterol
45mg
15%
Sodium
1080mg
45%
Total Carbohydrate
70g
23%
Dietary Fiber
2g
8%
Sugars
36g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 2 Other Carbohydrate; 6 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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