Recipe Details

Summary

Name: Breakfast Blossoms

Category: Biscuits

1 (12 ounce) can buttermilk biscuits (10 count)

3/4 cup raspberry or strawberry preserves

1/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves.

Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly

together.

Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup.

Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned. Cool slightly and

remove from pan.

Serve warm.