🫙 From the Spice Rack
breakfast blossoms
1 (12 ounce) can buttermilk biscuits (10 count) 3/4 cup raspberry or strawberry preserves 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Grease 10 cups in a mu...
maineasy
Ingredients4 items
Ingredients
- 1(12 ounce) can buttermilk biscuits (10 count)
- 3/4cupraspberry or strawberry preserves
- 1/4teaspooncinnamon
- 1/4teaspoonground nutmeg
Directions
- 1
Breakfast Blossoms 1 (12 ounce) can buttermilk biscuits (10 count) 3/4 cup raspberry or strawberry preserves 1/4 teaspoon cinnamon 1/4 teasp
- 2
Separate dough into 10 biscuits
- 3
Cut each biscuit into 3 pieces or leaves
- 4
Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly
- 5
Press dough firmly together
- 6
Combine preserves and spices
- 7
Spoon about 1 tablespoon of mixture into center of each muffin cup
- 8
Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned