My kids inspired me to make this dessert, sort of. Lately they have been obsessed with Cuties -- those adorable easy to peel mandarin oranges. I have a secret love affair with mandarin oranges, but not the fresh ones. I love the canned ones and have my entire life. I have been known to make a snack out of them -- eating them straight from the can and then drinking the juice. I should be ashamed and I know it. They're a guilty pleasure for me like Oreos or Twinkies are for some folks.
I am going into the post not quite sure what to call these little dessert/breakfast treats. They could go either way. They are sort of a cross between a shortcake, an upside down cake, a biscuit, and a sticky bun. They don't really fit in anywhere, which is unfortunate because I think I might just make an excuse to fit them in just about anywhere. They are fruity, caramel-y, and cakey (in a good way). So have them for breakfast, dessert, or a just a snack. You won't be sorry. Plus, anything with fruit in it is at least a little bit good for you. Right?
First, make some biscuit dough. I used Bisquick and a little milk.
Pour butter mixed with brown sugar into 12 muffin tins.
Put three pecan halves in each muffin cup. Use pretty ones, since they will end up on top when it's all said and done.
Put 2 mandarin orange wedges into each cup on top of the pecans.
Cut out 12 biscuits just big enough to fit into the muffin cups. As you can see, I used a small juice glass.
Put a biscuit on top of the goodies in each muffin cup. Then bake it all up.
Flip the rolls over onto a big plate or platter and eat up. They're best when they're a warm.
Orange Pecan Sticky Biscuits
makes 12 biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup melted butter
1/2 cup light brown sugar
36 pecan halves
15 oz can mandarin oranges, drained
Preheat the oven to 450°. In a large bowl, combine the Bisquick and milk until just combined and a shaggy dough forms; set aside. In a separate small bowl, combine the melted butter and brown sugar. Divide the butter/brown sugar between 12 ungreased muffin cups. Place three pecan halves on top of the brown sugar mixture in each cup, followed by two mandarin orange wedges; set aside.
On a floured surface or a piece of waxed paper, knead the biscuit dough a few times. Dust the top of the dough with a little flour or Bisquick and roll out to about 1/2: thick, or just big enough to cut out 12 biscuits. Place a biscuit into each muffin cup on top of the oranges, pressing down very lightly.
Place the muffin tin in the oven and put a baking sheet underneath to catch any caramel that bubbles over the sides of the pan. Bake for 12-15 minutes, or until the biscuits are golden brown. Let cool for 1 minute, then invert the biscuits onto a large plate or serving platter. Scoop out anything left in the muffin cups and arrange on top of the biscuits. Let cool a little and serve warm.