Cream Cheese Biscuits

Subject: Cream Cheese Biscuits Sat Nov 08, 2008 2:01 am

2 cans refrigerated flaky biscuits (20 biscuits total)

1/2 cup granulated sugar

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground allspice

6 tbsp butter or margarine, melted

3/4 cup chopped pecans

Two 3oz pkgs 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 two 9 inch pie pans, pour 2 tbsps melted butter or margarine, sprinkle 2 tbsps sugar and spice mix and 3 tbsps nuts

Score 1 pkg 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 tsp of the sugar mixture

Dampen outside edge with milk, fold over and carefully press down edges with tines of fork

In remaining 2 tbsps 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 tbsp 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, refrigerate then baked just before serving