Description
Delicious biscuit rounds filled with a creamy raspberry center, drizzled with white baking chips.
Ingredients
Scale
- 6 oz cream cheese (softened (from 8-oz package))
- 3 tablespoons plus 2 teaspoons sugar
- 1 tablespoon seedless raspberry jam
- 1 can (16 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
- 1 container (6 oz) fresh raspberries
- 1 tablespoon butter (melted)
- ½ cup white vanilla baking chips
Instructions
- Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray.
- In medium bowl, beat cream cheese, 3 tablespoons sugar and the raspberry jam with electric mixer on medium speed until well mixed.
- Separate dough into 8 biscuits; split biscuits in half, making a total of 16 biscuit rounds. Press each into a 3-inch circle.
- Spoon about 1 tablespoon of the cream cheese mixture in the center of each biscuit round, and top with 1 raspberry.
- Carefully bring sides of biscuit dough up and around filling, and firmly pinch to seal completely; shape into a ball, and place pinched end facing down in skillet. Continue for the remaining biscuit rounds, arranging in skillet.
- Brush biscuits with melted butter; sprinkle tops with remaining 2 teaspoons sugar.
- Bake for 30 to 35 minutes or until biscuits are golden brown on top. Cool for 20 minutes.
- In a small microwavable bowl, microwave white baking chips uncovered on Medium (50%) for 1 minute 30 seconds to 2 minutes, stirring after 30 seconds, until melted and drizzling consistency.
- Drizzle on top of biscuits, and serve with remaining raspberries. Serve warm.
Notes
- For best results, use softened cream cheese.
- These biscuits are best served warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg