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Strawberry-Orange Butterfly Biscuits

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Strawberry-Orange Butterfly Biscuits
  • Prep 20 min
  • Total 40 min
  • Ingredients 8
  • Servings 8
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Ingredients

  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
  • 3 tablespoons strawberry preserves
  • Grated peel of 1 medium orange (1 to 2 tablespoons)
  • 1 heaping tablespoon coarse white sparkling sugar
  • 1/2 cup whipping cream
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon vanilla, if desired
  • 1 1/2 pints (3 cups) fresh strawberries, sliced

Directions

  • 1
    Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • 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
    Spread remaining preserves on tops of biscuits; sprinkle each with orange peel and about 1/2 teaspoon sparkling sugar.
  • 4
    Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
  • 5
    Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in granulated sugar and vanilla.
  • 6
    To serve, arrange strawberry slices on tops of butterfly biscuits for wings; pipe whipped cream to form body and antenna of each butterfly.

Expert Tips

  • tip 1
    Choose your favorite flavor of preserves to layer in these biscuits.
  • tip 2
    Regular granulated sugar can be substituted for the sparkling sugar.

Nutrition Information

Nutrition Facts

Serving Size: 1 Biscuit
Calories from Fat
100
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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