Caramel-Nut Breakfast Biscuits | Prep Time: 5 min ; Start to Finish: 40 min | | Makes: 2 biscuits Now it's easy to make just two fresh-from-the-oven, mouthwatering caramel rolls. |
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| 1 | teaspoon butter or margarine, softened | | 2 | tablespoons butterscotch or caramel topping | | 1/8 | teaspoon ground cinnamon | | 2 | tablespoons chopped walnuts | | 2 | Pillsbury® Oven Baked frozen buttermilk biscuits (from 25-oz bag) | | 1 | teaspoon sugar |
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| 1. | Heat oven to 350°F. Generously butter bottom and sides of 2 (6-oz) custard cups with softened butter. In small bowl, stir together topping and cinnamon. Divide between custard cups. Sprinkle with walnuts. Place frozen biscuit in each cup. Sprinkle each biscuit with 1/2 teaspoon sugar. | | 2. | Bake 23 to 27 minutes or until golden brown and biscuits are no longer doughy. Immediately run sharp knife around edge of cup; turn each upside down onto serving plate. Slowly lift custard cup from biscuit, releasing biscuit onto plate. Spread any topping remaining in cup over biscuit. Cool 5 minutes before serving. | |
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High Altitude (3500-6500 ft): Bake 26 to 30 minutes. |
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| Vary the recipe to suit your tastes: Try toasted almonds instead of the walnuts, or drizzle the finished biscuits with a little chocolate syrup. | |
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