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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Simple and delicious. This is actually a pull-apart bread . Lemon and poppy seeds are always a good combo. Throw in cream cheese and sugar, and you have a definite winner! Ingredients:
1 (8 ounce) package cream cheese, softened |
1 1/4 cups sugar |
2 teaspoons grated lemon peel |
1 tablespoon lemon juice |
2 tablespoons poppy seeds |
1 (16 1/2 ounce) package pillsbury grands refrigerated buttermilk biscuits |
1/2 cup butter, melted |
Directions:
1. Heat oven to 375°F.
2. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 tsp of the lemon peel and the lemon juice; mix well.
3. In another medium bowl, combine remaining 3/4 cup sugar, 1 tsp lemon peel and the poppy seed; mix well.
4. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening.
5. Fill each opening with 2 rounded tablespoons cream cheese mixture.
6. Press edges firmly to seal.
7. Dip filled biscuits in melted butter; coat with poppy seed mixture.
8. Place in ungreased jumbo nonstick muffin cups.
9. Bake 13 to 17 minutes or until puffed and golden brown.
10. Cool 10 minutes.
11. Run knife around edge of each puff to loosen; remove from muffin cups.
12. Serve warm.
13. Store in refrigerator.
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