Serves: 8
Total Calories: 89
Separate biscuits after removing from can and cut in half horizontally as one would slice a cake into layers. Take each half biscuit and dip in melted butter or margarine on both sides, then in sugar and cinnamon mixture. Place in lig htly greased muffin cups or on a cookie sheet, placing 1/2 teaspoon preserves in the center of each. Bake for 10 to 12 minutes in 350° oven.
This Raspberry Biscuits recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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