Italian Cream Biscuit Cups |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe this weekend going through really old newspapers. These are just fantastic. I think next time I might drizzle a glaze over the top. The recipe didn't specify, but I coated both sides of the biscuit in the sugar mixture. Ingredients:
1/2 cup ground walnuts or 1/2 cup almonds |
1/4 cup sugar |
1/2 teaspoon cinnamon |
1 (7 1/2 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits (10 count size) |
1/4 cup margarine or 1/4 cup butter, melted |
2/3 cup cream cheese |
2 tablespoons sugar |
1/2 teaspoon lemon juice |
Directions:
1. Heat oven to 375.
2. Grease 10 muffin cups.
3. In a small bowl, combine walnuts, 1/4 cup sugar and cinnamon.
4. Separate dough into 10 biscuits.
5. Press or roll each into a 4-inch circle.
6. Dip biscuits in margarine then in coat lightly in walnut mixture.
7. In a small bowl, combine cream cheese, 2 tbsp sugar and lemon juice until well blended.
8. Spoon 1 rounded tablespoonful of cream cheese mixture onto center of each biscuit.
9. Bring 4 opposite points of dough to center of filling; pinch edges to seal.
10. Place seam side up in prepared muffin cups.
11. Bake at 375 for 15-25 minutes or until deep golden brown.
12. Cool 5 minutes; remove from pans.
13. Store in refrigerator.
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