Sunday, June 6, 2010

Cream Cheese Apple Biscuits

This is my version of a recipe I found online. I like these more on the sweet side and so put in more sugar than it calls for, 3/4 cup instead of 1/2 cup. For the apple I use Pink Lady, Fuji, or Granny Smith. I really do not like Rome or Red/Golden Delicious apples too much.

1/2 cup sugar
8 oz. cream cheese
1 egg
2 tsp cinnamon
1/4 cup sliced almonds
1 can Pillsbury Grands! Refrigerated Buttermilk Biscuits
1 apple, peeled and minced

Separate biscuits and allow to sit at room temperature until you can spread them out by hand.
Preheat oven to 375F.
Combine sugar, cream cheese, and egg. Beat until smooth.
Toss almonds and cinnamon together.
Peel and mince apple.
Spray regular-size muffin cups with nonstick spray.
Press biscuits into muffin cups, pushing biscuits up sides of cup. (Make a well in center.) Do not tear.
Place minced apple into center of cup, leaving space at the top for cream cheese mixture.
Top apple with heaping spoonful of cream cheese. (Fill centers)
Top cream cheese with almonds.
Bake for about 18 minutes, until biscuits are browned. Allow to cool before removing from muffin cups.
Refrigerate leftovers.

Makes 10 biscuits.

Suzanne Williams Photography
Florida, USA

Suzanne Williams is a native Floridian, wife, and mother, with a penchant for spelling anything, who happens to love photography.

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