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Cook'n with Betty Crocker 
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Cook'n with a Taste of Home 
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Raspberry Biscuits |
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Serves: 8 Print this Recipe1 can refrigerated biscuits flaky (10 to a can) 1/3 cup butter melted or margarine 1/4 cup sugar 1/2 teaspoon cinnamon ground Raspberry preserves Separate biscuits after removing from can and cut in half horizontally as one would slice a cake into layers. Take each half biscuit and dip in melted butter or margarine on both sides, then in sugar and cinnamon mixture. Place in lig htly greased muffin cups or on a cookie sheet, placing 1/2 teaspoon preserves in the center of each. Bake for 10 to 12 minutes in 350° oven. Raspberry Biscuits comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cinnamon Biscuits Coffee Cake Cream Cheese Biscuits Herb Bread Pastel De Elote - Corn Pie Raspberry Biscuits Refrigerator Rolls Sesame Toast Swedish Pancakes Swedish Rye Bread |
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