Cranberry-Orange Upside-Down Biscuits

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

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

Directions

  1. 1 Heat oven to 350°F. Lightly spray 8 large custard cups (10 oz each) with cooking spray, set aside.
  2. 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. 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. 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. 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. 6 Meanwhile, in medium bowl, beat whipping cream and powdered sugar with electric mixer on medium speed until stiff peaks form.
  7. 7 Carefully turn custard cups upside down onto 8 individual serving plates. Just before serving, top with whipped cream and grated orange peel.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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