Apple ricotta brunch biscuits

Yield: 1 Servings

Measure Ingredient
½ cup Sugar
1 cup Ricotta cheese
1 Egg
2 teaspoons Cinnamon
¼ cup Sliced almonds
1 can (17.3 oz.) Pillsbury Grands! Refrigerated Buttermilk Biscuits
1 small Apple; peeled, cut into 8 wedges (1/2 inch thick)

Heat oven to 375 F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups with nonstick cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute. In small bowl, combine cinnamon and almonds; mix well.

Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up sides of spray-coated muffin cups. Place 1 wedge of apple in each cup.

Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge; sprinkle with cinnamon mixture. Bake at 375 F. for 20 to 25 minutes or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 minutes. Serve warm. Store in refrigerator.

Ready in 1 hour 8 biscuits

Busted by KellyB kelly@... 3/38/98 Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@...> on Mar 28, 1998

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