- 20 mins
- 50 mins
Ingredients
- Ingredients
- 1 1
- (8-oz.) pkg. cream cheese, softened
- 1 1/4 1 1/4
- cups sugar
- 2 2
- teaspoons grated lemon peel
- 1 1
- tablespoon lemon juice
- 2 2
- tablespoons poppy seed
- 1 1
- (16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
- 1/2 1/2
- cup butter, melted
Preparation
Step 1
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.