Cranberry-Orange Upside-Down Biscuits

Enjoy these cranberry and orange upside-down biscuits made with Pillsbury® Grands!® Homestyle refrigerated original biscuits that are perfect for dessert.

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  • prep time 15 min
  • total time 30 min
  • ingredients 12
  • servings 8
 

Ingredients

Caramel

1 1/4
cups packed brown sugar
6
tablespoons butter
3
tablespoons water

Biscuits

1/2
cup packed brown sugar
1
teaspoon ground cinnamon
1
tablespoon grated orange peel
1
package (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
1
medium orange, unpeeled, cut into 8 (1/4 inch) slices
3/4
cup dried cranberries

Topping, if desired

1/2
cup whipping cream
2
teaspoons powdered sugar
2
teaspoons grated orange peel

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly spray 8 large custard cups (10 oz each) with cooking spray, set aside.
  • 2 In 1-quart saucepan, heat caramel ingredients over medium heat, stirring until sugar is dissolved. Heat mixture to rolling boil; reduce heat to medium-low. Cook 3 to 4 minutes, stirring constantly, until thickened. Let stand 5 minutes to cool slightly.
  • 3 Meanwhile, in small bowl, stir together 1/2 cup brown sugar, the cinnamon and 1 tablespoon orange peel. Separate dough into 8 biscuits. Press each biscuit into the cinnamon and brown sugar mixture until coated on all sides; set aside.
  • 4 Spoon 1 tablespoon caramel into bottom of each custard cup. Place 1 orange slice on top of caramel in each, and top with about 1 tablespoon dried cranberries. Top with remaining caramel, about 1 tablespoon each.
  • 5 Place sugared biscuit on top of brown sugar mixture in each. Bake 14 to 17 minutes or until the biscuit is golden brown. Remove to cooling rack; cool about 10 minutes.
  • 6 Meanwhile, in medium bowl, beat whipping cream and powdered sugar with electric mixer on medium speed until stiff peaks form.
  • 7 Carefully turn custard cups upside down onto 8 individual serving plates. Just before serving, top with whipped cream and grated orange peel.
  • 1 Heat oven to 350°F. Lightly spray 8 large custard cups (10 oz each) with cooking spray, set aside.
  • 2 In 1-quart saucepan, heat caramel ingredients over medium heat, stirring until sugar is dissolved. Heat mixture to rolling boil; reduce heat to medium-low. Cook 3 to 4 minutes, stirring constantly, until thickened. Let stand 5 minutes to cool slightly.
  • 3 Meanwhile, in small bowl, stir together 1/2 cup brown sugar, the cinnamon and 1 tablespoon orange peel. Separate dough into 8 biscuits. Press each biscuit into the cinnamon and brown sugar mixture until coated on all sides; set aside.
  • 4 Spoon 1 tablespoon caramel into bottom of each custard cup. Place 1 orange slice on top of caramel in each, and top with about 1 tablespoon dried cranberries. Top with remaining caramel, about 1 tablespoon each.
  • 5 Place sugared biscuit on top of brown sugar mixture in each. Bake 14 to 17 minutes or until the biscuit is golden brown. Remove to cooling rack; cool about 10 minutes.
  • 6 Meanwhile, in medium bowl, beat whipping cream and powdered sugar with electric mixer on medium speed until stiff peaks form.
  • 7 Carefully turn custard cups upside down onto 8 individual serving plates. Just before serving, top with whipped cream and grated orange peel.

EXPERT TIPS

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Expert Tips

This fancy brunch treat can also be served as an easy dessert! Be careful working with the caramel mixture; it will be very hot. Since you don’t peel the orange, be sure to wash it very well.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
670mg
670%;
Total Carbohydrate
84g
84%
(Dietary Fiber
1g
1%
  Sugars
60g
60%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.