| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breakfasts, Brunches |
10 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese; softened |
| 1/3 |
c |
Sugar |
| 2 |
ts |
Lemon juice |
| 1/2 |
ts |
Rum extract; 1/2 – 1 tsp. |
| 1/4 |
c |
Raisins |
| 2 |
cn |
(10 oz) Hungry Jack Refrigerated Flaky Biscuits |
| 1/2 |
c |
Powdered sugar |
| 1/4 |
ts |
Rum extract |
| 3 |
ts |
Milk; 3-4 teaspoons |
INSTRUCTIONS
GLAZE
Heat oven to 350 degrees. Lightly grease 10 muffin cups. In small bowl,
combine cream cheese, sugar, lemon juice and 1/2-1 teaspoon rum extract;
beat until smooth. Stir in raisins. Separate dough into 20 biscuits. Press
or roll each into a 4" circle. Spread about 1 Tablespoon cream cheese
mixture over each biscuit. Roll up jelly-roll fashion; curve slightly into
U-shape. Place 2 rolls side by side, open ends up, in each greased muffin
cup. Bake at 350 degrees for 25-35 minutes or until deep golden brown. In
small bowl, blend all glaze ingredients until smooth; drizzle over warm
rolls. Serve warm or cool. Store in refrigerator. 10 rolls
Recipe by: FRESH-BAKED BISCUITS
Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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