I made these for breakfast on a Saturday morning. I was able to get everything put together and have them ready when my family woke up.
Mixing the butter and orange peel and juice makes a lovely sticky syrup.
The syrup blends with the coconut very well. You don’t really taste any coconut flavor at all. It really just adds some texture.
I cut my biscuits into triangles then even distributed them. This almost gave the puffs a monkey bread feel. The biscuits peeled apart very easily.
When you invert the puffs the syrup oozes into the rest of the biscuits. You get the orange gooey flavor throughout the whole puff.
The only thing I would do differently is to not use the muffin cups. I would grease the muffin pan instead. The muffin cups stick to the gooey syrup which causes them to stick.
Really very good!
UPSIDE DOWN ORANGE PUFFS
2 Tablespoons Butter
1 Tablespoon Grated Orange Peel
1 Tablespoon Orange Juice
2 Teaspoons Water
½ Cup Sugar
3 Tablespoons Coconut
1 Can Refrigerator Biscuits
Melt butter in a small saucepan. Stir in orange peel, juice, water and sugar. Divide mixture among 10 ungreased muffin cups. Sprinkle with coconut. Separate biscuits into 10 even pieces. Place in muffin cups. Bake at 425 degrees for 12 to 15 minutes. Immediately invert pan once removed from the oven.
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