Recipe by Vseward (Chef~V)
Found this on the back of a Pillsbury Biscuit dough wrapper. These are so simple to put together. Making biscuits blossom and look like flower petals, sprinkle cinnamon & sugar on top and a scant of jelly in the center. Tasty!
Top Review by enestvmel
These tasted pretty good. They definitely were easy to make! Unfortunately I didn't have Grands biscuits, so I used the regular smaller buttermilk bisquits I did have. I didn't cut down deep enough. My knife wasn't very sharp. I bet you could almost use a scissors though to do it. Also, I think as a result of the smaller biscuit, the preserves I used got a little runny because I couldn't press down too far. These are a good change if you don't like carmel or cinnamon rolls and want something just a little bit sweet for breakfast.
- 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
- 1 tablespoon sugar
- 1⁄4 teaspoon cinnamon
- 8 teaspoons sugar-free raspberry jam (any flavor)
Directions See How It's Made
- Heat oven to 375°F.
- Separate dough into 8 biscuits.
- Make 5 (3/4-inch-deep) cuts evenly around outside edge of each biscuit to resemble flower petals.
- Place each biscuit flower on ungreased large cookie sheet. (If biscuits are uneven, flatten slightly to make tops even.).
- In small bowl, combine sugar and cinnamon; mix well.
- Sprinkle sugar mixture over biscuits.
- With thumb, make deep indentation in center of each biscuit.
- Fill each with scant teaspoon jelly.
- Bake at 375°F for 11 to 17 minutes or until golden brown.
- Serve warm.