Bake-Off® Contest 44, 2010
Wheeling, West Virginia

Grands!® Good Morning Orange-Walnut Biscuits

Pillsbury® refrigerated biscuits give a kick start to these creative breakfast treats filled with a sweet mixture of orange marmalade, honey, maple syrup and walnuts.

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  • prep time 15 min
  • total time 40 min
  • ingredients 11
  • servings 8
 

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
1/4
cup packed dark brown sugar
2
tablespoons maple syrup
2
tablespoons honey
1
teaspoon pumpkin pie spice
1/4
cup sweet orange marmalade
1
cup walnut halves and pieces
4
oz cream cheese (half of 8-oz package), softened
1
cup powdered sugar
1
tablespoon sweet orange marmalade
2
to 3 tablespoons orange juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 8 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. Split each biscuit in half horizontally to make 2 rounds. Slightly stretch bottom biscuit rounds to 4 inches in diameter; place 1 round in bottom and 1/2 inch side of each muffin cup.
  • 2 In medium bowl, mix brown sugar, syrup, honey, pumpkin pie spice, 1/4 cup marmalade and walnuts. Divide evenly among biscuits in muffin cups (about 2 tablespoons each).
  • 3 Slightly stretch top biscuit rounds; cut each into quarters. Place 4 quarters in each cup, stretching and pressing lightly to seal outer edges to bottom rounds and leaving centers open (points of dough will face slightly upward and walnut mixture will not be covered).
  • 4 Bake 15 to 19 minutes or until biscuits are golden brown. Meanwhile, in medium bowl, stir cream cheese, powdered sugar, 1 tablespoon marmalade and enough of the orange juice until icing is smooth and thin enough to drizzle. Place waxed paper under cooling rack. Remove filled biscuits from pan to cooling rack; immediately drizzle with icing. Cool 5 minutes before serving.
  • 1 Heat oven to 350°F. Spray 8 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. Split each biscuit in half horizontally to make 2 rounds. Slightly stretch bottom biscuit rounds to 4 inches in diameter; place 1 round in bottom and 1/2 inch side of each muffin cup.
  • 2 In medium bowl, mix brown sugar, syrup, honey, pumpkin pie spice, 1/4 cup marmalade and walnuts. Divide evenly among biscuits in muffin cups (about 2 tablespoons each).
  • 3 Slightly stretch top biscuit rounds; cut each into quarters. Place 4 quarters in each cup, stretching and pressing lightly to seal outer edges to bottom rounds and leaving centers open (points of dough will face slightly upward and walnut mixture will not be covered).
  • 4 Bake 15 to 19 minutes or until biscuits are golden brown. Meanwhile, in medium bowl, stir cream cheese, powdered sugar, 1 tablespoon marmalade and enough of the orange juice until icing is smooth and thin enough to drizzle. Place waxed paper under cooling rack. Remove filled biscuits from pan to cooling rack; immediately drizzle with icing. Cool 5 minutes before serving.
Pillsbury® refrigerated biscuits give a kick start to creative breakfast treats.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit
Calories
480
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
6g,
6%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
15mg
15%;
Sodium
600mg
600%;
Total Carbohydrate
66g
66%
(Dietary Fiber
1g
1%
  Sugars
40g
40%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010