Prep 5 mins
Cook 12 mins
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!
- 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)
- 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.
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.
These were fast and easy and tasted great ! I can see why u use sugar free jam, I think with the sweetened they would be waaayyyy to sweet. As they were written they were perfect. I used blackberry and they were very good.
My kids just love the Pillsbury Grands biscuits and they always eat them with cinnamon sugar and jam. So this was the perfect recipe for them! Mine turned out just as cute as the photo. Thanks for posting!