Email to Stella      

Biscuits: Lemon Poppy Seed Puffs

Source of Recipe

posted to rc by cilla


Recipe Introduction

From Pillsbury Bake-Off 2002; Prep Time: 20 Minutes (Ready in 50 Minutes)

List of Ingredients

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


Recipe

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.

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.

Bake 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.