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Berries and Cream Breakfast Bubble-Up Bake

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