Admin
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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Cream Cheese Biscuits Sat Nov 08, 2008 2:01 am | |
| Cream Cheese Biscuits 2 cans refrigerated flaky biscuits (20 biscuits total)1/2 cup granulated sugar1 tsp ground cinnamon1/4 tsp ground cloves1/4 tsp ground nutmeg1/4 tsp ground allspice6 tbsp butter or margarine, melted3/4 cup chopped pecansTwo 3oz pkgs cream cheese Remove biscuits from 1 can and place them about 1 inch apart on board sprinkled with some sugarWith rolling pin, gently roll over them all at one time, in one direction then the other, until each biscuit is about 3 inches in diameterIn small bowl, mix sugar with spicesIn each of two 9 inch pie pans, pour 2 tbsps melted butter or margarine, sprinkle 2 tbsps sugar and spice mix and 3 tbsps nutsScore 1 pkg cream cheese in tenths, by cutting in half the long way, then in 4 equally spaced cuts the short wayOn each enlarged biscuit, place a piece of cream cheese and 1/2 tsp of the sugar mixtureDampen outside edge with milk, fold over and carefully press down edges with tines of forkIn remaining 2 tbsps butter or margarine, dip 1 side of each biscuit and place in pan buttered side up, forming a pinwheelWhen all biscuits are buttered and placed in pan, sprinkle with 1 tbsp of sugar mixture and 1/2 of the remaining nutsRepeat procedure with remaining biscuits and ingredients, fitting biscuits into second prepared panBake in 375 oven for 20 minutes until brownedThe biscuits may be turned upside down on a serving dish Note Biscuits may be prepared ahead, refrigerate then baked just before serving | |
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