Caramel-Nut Breakfast Biscuits

Now it's easy to make just two fresh-from-the-oven, mouthwatering caramel rolls.

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Servings 2

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( 13 ) Ratings

13 Ratings

5 Stars 31%

4 Stars 38%

3 Stars 15%

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1 Stars

Member Reviews ( 5 )

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ingredients 6
Prep Time 5 min
Total Time 40 min

Ingredients

1: teaspoon butter or margarine, softened

2: tablespoons butterscotch or caramel topping

1/8: teaspoon ground cinnamon

2: tablespoons chopped walnuts

2: Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)

1: teaspoon sugar

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Directions

1 Heat oven to 350°F. Generously butter bottom and sides of 2 (6-oz) custard cups with softened butter. In small bowl, stir together topping and cinnamon. Divide between custard cups. Sprinkle with walnuts. Place frozen biscuit in each cup. Sprinkle each biscuit with 1/2 teaspoon sugar.
2 Bake 23 to 27 minutes or until golden brown and biscuits are no longer doughy. Immediately run sharp knife around edge of cup; turn each upside down onto serving plate. Slowly lift custard cup from biscuit, releasing biscuit onto plate. Spread any topping remaining in cup over biscuit. Cool 5 minutes before serving.