Gluten-Free Strawberry-Orange Butterfly Biscuits
These whimsical butterfly-shaped biscuits transform store-bought Pillsbury Grands into an enchanting dessert perfect for spring gatherings or children's parties. Each biscuit is layered with strawberry preserves, topped with orange zest and sparkling sugar, then baked until golden. Fresh strawberry slices form delicate wings while piped whipped cream creates the butterfly's body and antennae. The combination of buttery, flaky biscuit layers with sweet preserves and fresh fruit creates a delightful treat that's as fun to make as it is to eat. These eye-catching treats are ideal for brunch, afternoon tea, or any occasion that calls for something special yet surprisingly simple to prepare.
Ingredients
- 1 can refrigerated Pillsbury Grands Flaky Layers Original Biscuits, 16.3 oz, 8 count
- 3 tablespoons strawberry preservesraspberry or apricot jam1:1sweet
similar flavor profile
- 1 tablespoons orange peel, grated from 1 medium orangelemon zest1:1citrus
brighter citrus flavor
- 1 heaping tablespoon coarse white sparkling sugar
- ½ cup whipping cream
- 2 teaspoons sugar
- ¼ teaspoon vanilla(optional)
- 1 ½ pints fresh strawberries, sliced
Instructions
- 1
Heat oven to 350°F and spray large cookie sheet with cooking spray
- 2
Separate dough into 8 biscuits, then separate each biscuit into 2 layers
- 3
Spread about 1/2 teaspoon preserves between layers of each biscuit and put back together
- 4
Pinch edges together to seal, then cut biscuits in half
- 5
Place 2 halves on cookie sheet with round edges overlapping slightly to look like butterfly and press together where round edges touch
- 6
Repeat to make 7 more butterfly biscuits
- 7
Spread remaining preserves on tops of biscuits and sprinkle each with orange peel and about 1/2 teaspoon sparkling sugar
- 8
Bake 12 to 15 minutes or until golden brown and cool 5 minutes
- 9
Beat whipping cream until soft peaks form, then beat in sugar and vanilla
- 10
Arrange strawberry slices on tops of butterfly biscuits for wings and pipe whipped cream to form body and antenna of each butterfly
Tips
Press the butterfly halves firmly together where they overlap to ensure they stay connected during baking and maintain their butterfly shape.
Don't overbake the biscuits as they can become tough - look for a golden brown color and remove promptly from the oven.
Assemble the strawberry wings and whipped cream just before serving to keep the biscuits from getting soggy.
Good to Know
Store assembled biscuits covered in refrigerator for up to 2 days, though best served fresh the day they're made.
Biscuits can be shaped and refrigerated up to 4 hours before baking. Add toppings just before serving.
Serve immediately after assembling with strawberry wings and whipped cream for best texture and appearance.
Common Mistakes
Don't overmix the whipped cream to avoid making butter - stop at soft peaks then gently fold in sugar and vanilla.
Press biscuit edges firmly together to prevent them from separating during baking and losing their butterfly shape.
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor profile
FAQ
Can I make these with homemade biscuits instead?
Yes, but use a recipe that creates flaky layers you can separate. The key is having biscuit dough that splits into distinct layers for the butterfly effect.
What if I don't have sparkling sugar?
Regular granulated sugar works fine, though you'll miss the sparkly appearance. You could also use sanding sugar or even a light dusting of powdered sugar.
How long will these keep fresh?
Best eaten the day they're made. The biscuits can be stored covered for 2 days, but assemble with fresh strawberries and cream just before serving.