Strawberry-Orange Butterfly Biscuits

  1 reviews
  • 20 min prep time
  • 40 min total time
  • 8 ingredients
  • 8 servings


can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
tablespoons strawberry preserves
Grated peel of 1 medium orange (1 to 2 tablespoons)
heaping tablespoon coarse white sparkling sugar
cup whipping cream
teaspoons sugar
teaspoon vanilla, if desired
1 1/2
pints (3 cups) fresh strawberries, sliced


  1. 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  2. 2 Separate dough into 8 biscuits. Separate each biscuit into 2 layers; spread about 1/2 teaspoon preserves between layers, then put biscuits back together. Pinch edges together to seal. Cut biscuits in half. Place 2 halves on cookie sheet with round edges overlapping slightly to look like butterfly; press together where round edges touch. Make 7 more butterfly biscuits.
  3. 3 Spread remaining preserves on tops of biscuits; sprinkle each with orange peel and about 1/2 teaspoon sparkling sugar.
  4. 4 Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
  5. 5 Meanwhile, in small bowl, beat whipping cream until soft peaks form. Beat in 2 teaspoons sugar and the vanilla.
  6. 6 To serve, arrange strawberry slices on tops of butterfly biscuits for wings; pipe whipped cream to form body and antenna of each butterfly.




Nutrition Information

Recipe Step Photos

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