- 2
- 40 mins
Ingredients
- 2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
- 1 egg, beaten
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup raspberry yogurt
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam, melted
Preparation
Step 1
1 Heat oven to 350°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High about 10 seconds or until biscuits are soft.
2 Press and stretch each biscuit into 4-inch heart-shaped round with 1/4-inch high rim around outer edge. Using fork, prick dough. Spray cookie sheet with cooking spray. Place hearts about 2 inches apart on cookie sheet; brush with egg.
3 In small bowl, mix sugar and cinnamon; sprinkle over biscuits. Bake 10 to 14 minutes or until golden brown. (Prick crust if it starts to bubble.) Cool completely, about 15 minutes.
4 Spoon yogurt evenly onto each biscuit; top with raspberries. Spoon melted jam over raspberries.
Use strawberry yogurt, strawberry jam and fresh diced strawberries if you prefer.
Serves 2