Apple Ricotta Brunch Biscuits

(20)
  6 reviews

1/2
cup sugar
1
cup ricotta cheese
1
egg
1/4
cup sliced almonds
1/2
teaspoon cinnamon
1
(16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
1
small apple, peeled, cut into 8 wedges (1/2 inch thick)

Directions

  1. 1 Heat oven to 375°F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups with nonstick cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
  2. 2 In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up sides of spray-coated muffin cups. Place 1 wedge of apple in each cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge; sprinkle with almond mixture.
  3. 3 Bake at 375°F. for 20 to 25 minutes or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 minutes. Serve warm. Store in refrigerator.

Notes

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Nutrition Information

Recipe Step Photos

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