Orange-Caramel Pecan Biscuits

Rise and shine to a sweet breakfast treat! Put together in just 10 minutes with frozen biscuits and four more ingredients. MORE+ LESS-

tablespoon butter, softened

1/2

cup butterscotch caramel ice cream topping

1/3

cup chopped pecans

teaspoons grated orange peel

Pillsbury™ Grands!™ Frozen Buttermilk Biscuits (from 25 oz package)

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1

Heat oven to 375°F. With 1 tablespoon butter, generously butter bottom and sides of 9-inch round cake pan. Spread ice cream topping in buttered pan. Sprinkle with pecans and orange peel. Place frozen biscuits over pecans and orange peel.
2

Bake at 375°F. for 25 to 28 minutes or until golden brown and biscuits are no longer doughy. Immediately invert on serving platter; spread any topping remaining in pan over biscuits. Serve warm.

Use a microplane grater, or the smallest holes on a kitchen box grater, to remove just the orange part of the peel; the white pith underneath tastes bitter. Microplane graters remove this peel with the lightest touch; look for them at cookware stores.