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Berries and Cream Breakfast Bubble-Up Bake

  • Prep 10 min
  • Total 40 min
  • Ingredients 5
  • Servings 6

Refrigerated buttermilk biscuits are the quick start to this fast bubble-up breakfast. MORE+ LESS-

Nikki Gladd Nikki Gladd
March 8, 2017

Ingredients

3/4
cup whole-milk ricotta cheese
1/2
cup powdered sugar
2
tablespoons milk
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
2
cups mixed fresh berries

Steps

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  • 1
    Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) ceramic or glass baking dish.
  • 2
    In large bowl, stir together 3/4 cup whole-milk ricotta cheese, 1/2 cup powdered sugar and 2 tablespoons milk; set aside.
  • 3
    Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits into 8 biscuits. Cut each biscuit into 8 wedges. Place in bowl with cheese mixture; gently toss to coat. Fold in 2 cups mixed fresh berries. Pour into baking dish.
  • 4
    Bake 30 minutes or until biscuit pieces are thoroughly baked. Serve immediately.

Expert Tips

  • Use more or less of the berries as you like!

Nutrition Information

No nutrition information available for this recipe

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