Lemon Poppy Seed Puffs

Sugary poppy seed on the outside, rich lemony cream cheese baked on the inside of a rich buttermilk biscuit. Yum!

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Servings 8

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29 Ratings

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Bake-Off® Contest 40, 2002

Jamie Wainwright

Highland Park, Illinois

ingredients 7
Prep Time 20 min
Total Time 50 min

Ingredients

1: (8-oz.) pkg. cream cheese, softened

1 1/4: cups sugar

2: teaspoons grated lemon peel

1: tablespoon lemon juice

2: tablespoons poppy seed

1: (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

1/2: cup butter, melted

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Directions

1 Heat oven to 375°F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well.
2 Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
3 Bake at 375°F. for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator.