Angel Cream Biscuits

1 and 3/4 cups all-purpose flour
2 and 1/2 t...easpoons baking powder
1/2 teaspoon salt
About 1 and 1/4 cups whipping (heavy) cream

Heat oven to 450 degrees. In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Pat dough to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.



Source: Welcome Home

Grands! Easy Taco Melts

INGREDIENTS

1

lb lean (at least 80%) ground beef, cooked, drained

1 1/2

cups Old El Paso® Thick ‘n Chunky salsa

1

can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits

1/2

cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz)

DIRECTIONS

1In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.2Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.3Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

Blueberry Cream Cheese Mini Pies

INGREDIENTS 


Streusel
6 tablespoons all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 cup cold butter or margarine Blueberry Filling
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
1 teaspoon grated lemon peel 1 tablespoon fresh lemon juice
Cream Cheese Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar 1 egg
Crust
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

DIRECTIONS
1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.

2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.

3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.

4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).

5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

Source: Pillsbury.com

Easy Cheddar Biscuits

Prep Time: 10 min. Total Time: 22 min.
Makes: 9 servings, one biscuit and about 2-1/2 tsp.spread each
1 cup flour
2 tsp. Calumet Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cut up
1 cup Kraft Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Philadelphia Chive & Onion Cream Cheese Spread

PREHEAT oven to 450°F. Mix flour, baking powder, cream oftartar, sugar and salt in medium bowl. Cut in butter with pastryblender or two knives until mixture resembles coarse crumbs. Stirin Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or untilsmooth. Pat out dough into 6-inch square. Cut into nine squares.Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each splitwarm biscuit with 2-1/2 tsp. of the cream cheese spread.

Nutrition (per serving): CAL 190, FAT 13 g (sat 8 g), CHOL 40 mg,SODIUM 360 mg, CARB 13 g, FIBER 1 g, SUGARS 2 g,PROTEIN 5 g, VIT A 10%DV, VIT C 0%DV, CALCIUM 15%DV,IRON 4%DV

Source: www.kraftfoods.com