We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Blueberry-Pistachio Biscuits for Two

(3)
  0 reviews
  • 15 min prep time
  • 55 min total time
  • 9 ingredients
  • 2 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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
36%
Protein
8g
8%
% 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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved