Recipe ingredients
- 1 (12 ounce) can buttermilk biscuits
- 3/4 cup raspberry or strawberry preserves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Recipe method
- Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves.
- Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly together.
- Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup.
- Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned.
- Cool slightly and remove from pan. Serve warm.
Other biscuit recipes:
Breakfast blossoms recipe
|
