Strawberry-Orange Butterfly Biscuits

By brandyc

Ingredients

• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
• 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 sugar
• 1/4 teaspoon vanilla, if desired
• 1 1/2 pints (3 cups) fresh strawberries, sliced

Details

Servings 8

Preparation

Step 1

Heat oven to 350°F. Spray large cookie sheet with cooking spray.

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.

Spread remaining preserves on tops of biscuits; sprinkle each with orange peel and about 1/2 teaspoon sparkling sugar.

Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in small bowl, beat whipping cream until soft peaks form. Beat in 2 teaspoons sugar and the vanilla.

To serve, arrange strawberry slices on tops of butterfly biscuits for wings; pipe whipped cream to form body and antenna of each butterfly.