Figgy Toffee Biscuit Cakes

The flavors of orange and fig add a festive touch to these gooey, caramel-topped biscuit cakes. MORE+ LESS-

By Pillsbury Kitchens

Updated October 24, 2016

Make with

Pillsbury Biscuits

Ingredients

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1/2

cup chopped dried figs

1/4

cup butter, melted

1/2

cup packed brown sugar

teaspoon vanilla

1/4

cup butterscotch caramel sauce

tablespoons whipping cream

tablespoons orange-flavored liqueur or orange juice

Sweetened whipped cream, if desired

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1

Heat oven to 375°F. Spray 6 (6-oz) ovenproof ramekins or custard cups with cooking spray. Place on baking sheet with sides.
2

Separate dough into 8 biscuits. Cut each of the biscuits into four pieces. In large bowl, place biscuit pieces and figs. In small bowl, stir together butter, brown sugar and vanilla. Drizzle mixture on top of biscuits. Toss to coat biscuits evenly. Arrange biscuit mixture in ramekins.
3

Bake 20 minutes. Meanwhile, in small bowl, beat butterscotch sauce, whipping cream and orange liqueur with whisk until well combined. Drizzle half the sauce mixture on top of biscuits in ramekins. Bake 2 to 3 minutes longer or until biscuits are golden brown and baked through in center.
4

Run knife around edges of biscuit cups. Turn upside down onto serving plates. Drizzle with remaining sauce. Serve warm. Topped with sweetened whipped cream.