Cherry Danish Biscuit Cups Prep Time: 10 min ; Start to Finish: 40 min | | Makes: 2 servings Frozen biscuit dough bakes into a flaky, tender crust for a creamy cherry filling. |
| 2 | oz cream cheese | 1 | teaspoon granulated sugar | 1/8 | teaspoon almond extract | 1 | tablespoon granulated sugar | 2 | Pillsbury® Oven Baked frozen Southern style biscuits (from 25-oz bag) | 2 | teaspoons cherry preserves | 2 | tablespoons powdered sugar | 1/2 | teaspoon water |
| 1. | Heat oven to 350°F. Spray two 2 3/4x1 1/4-inch muffin cups with cooking spray. In small bowl, stir together cream cheese, 1 teaspoon granulated sugar and the almond extract. In shallow dish, place 1 tablespoon granulated sugar. | 2. | Place biscuits on microwavable paper towel. Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time. (Biscuits will be almost thawed.) Press each side of biscuits into granulated sugar, flattening biscuits. Press each biscuit into bottom and up side of muffin cup. | 3. | Spoon cream cheese mixture evenly into biscuit cups. Top with preserves. Bake 17 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Gently remove from cups. In small bowl, stir together powdered sugar and water. Drizzle over biscuits. Serve warm or cool. | | | High Altitude (3500-6500 ft): Bake 22 to 27 minutes. | |