Figgy Toffee Biscuit Cakes

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

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.

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.

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