Blueberry-Pistachio Biscuits for Two

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

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Servings 2

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Bake-Off® Contest 41, 2004

Shirley DeSantis

Bethlehem, Pennsylvania

ingredients 9
Prep Time 15 min
Total Time 55 min

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

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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.

EXPERT TIPS

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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.