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Cranberry-Orange Upside-Down Biscuits

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 9g 45% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 670mg; 28%
Total Carbohydrate: 84g; 28%
Dietary Fiber 1g 5% Sugars 60g
Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 8%; 8%
Calcium: 6%; 6%
Iron: 8%; 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 Choice

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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