Gooey, warm caramel biscuits can star at your next breakfast or brunch. It’s easy when you start with refrigerated biscuits!
cans (12 oz each) Pillsbury™ Golden Layers® refrigerated buttermilk biscuits
cup packed brown sugar
cup whipping cream
teaspoon ground cinnamon
Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
In small bowl, mix remaining ingredients; pour over biscuits.
Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.
Using kitchen scissors makes quick work of cutting biscuits.
Star-shaped fluted tube cake pans can be found at kitchen specialty stores.
Spray the pan with cooking spray so the biscuits release easily.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- 10 mg
- 690 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 1 g
- 4 g
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.