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Upside-Down Caramel-Apple Biscuits

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“Caramel and apple create a luscious individual breakfast sweet with the convenience of Grands biscuits.”
1hr 20mins
8 biscuits

Ingredients Nutrition

  • 59.14 ml butter
  • 118.29 ml caramel ice cream topping
  • 59.14 ml packed dark brown sugar
  • 1419.54 ml sliced peeled granny smith apples (about 4 medium)
  • 118.29 ml chopped pecans
  • 462.09 g canpillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)


  1. Heat oven to 350°F
  2. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
  3. Stir in brown sugar and apples.
  4. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
  5. Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
  6. Sprinkle 1 tablespoon pecans in each cup.
  7. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
  8. Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
  9. Place biscuits on top of caramel-apple mixture in each cup.
  10. Place cups on large cookie sheet with sides.
  11. Bake 18 to 23 minutes or until golden brown.
  12. Place cups on cooling rack; cool 5 minutes.
  13. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
  14. Serve warm.

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