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 sugar
1/4
teaspoon vanilla, if desired
1 1/2
pints (3 cups) fresh strawberries, sliced
Preparation
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.
