Tuesday, April 12, 2011

Strawberry-Orange Butterfly Biscuits

Strawberry-Orange Butterfly Biscuits

1 can (16.3 ounces) refrigerated original biscuits
3 tablespoons strawberry preserves
Grated peel of 1 medium orange (1-2 tablespoons)
1 heaping tablespoon coarse white sparkling sugar
*Regular sugar may be substituted for 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

Heat oven to 350 degrees. 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 top of biscuits; sprinkle each with orange peel and about 1/2 teaspoon sparkling (or white) sugar.

Bake 12-15 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.

Recipe and picture from BettyCrocker.com

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