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Cream Cheese Biscuits |
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Serves: 6 Print this Recipe2 cans refrigerated biscuits (20 biscuits total) 1/2 cup granulated sugar 1 teaspoon cinnamon ground 1/4 teaspoon cloves ground 1/4 teaspoon nutmeg ground 1/4 teaspoon allspice ground 6 tablespoons butter or margarine, melted 3/4 cup pecans chopped 2 3-ounce packages cream cheese Remove biscuits from 1 can and place them about 1 inch apart on board sprinkled with some sugar. With rolling pin, gently roll over them all at one time, in one direction then the other, until each biscuit is about 3 inches in diameter. In small bowl, mix sugar with spices. In each of 2 9-inch pie pans, pour 2 tablespoons melted butter or margarine; sprinkle 2 tablespoons sugar and spice mix and 3 tablespoons nuts. Score 1 package cream cheese in tenths, by cutting in half the long way, then in 4 equally spaced cuts the short way. On each enlarged biscuit, place a piece of cream cheese and 1/2 teaspoon of the sugar mixture. Dampen outside edge with milk, fold over and carefully press down edges with tines of fork. In remaining 2 tablespoons butter or margarine, dip 1 side of each biscuit and place in pan buttered side up, forming a pinwheel. When all biscuits are buttered and placed in pan, sprinkle with 1 tablespoon of sugar mixture and 1/2 of the remaining nuts. Repeat procedure with remaining biscuits and ingredients, fitting biscuits into second prepared pan. Bake in 375° oven for 20 minutes until browned. The biscuits may be turned upside down on a serving dish. Note: Biscuits may be prepared ahead, refrigerated then baked just before serving. Cream Cheese Biscuits comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cinnamon Biscuits Coffee Cake Cream Cheese Biscuits Herb Bread Pastel De Elote - Corn Pie Raspberry Biscuits Refrigerator Rolls Sesame Toast Swedish Pancakes Swedish Rye Bread |
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