Apple Ricotta Brunch Biscuits Recipe

• 1/2 c. Sugar
• 1 c. Ricotta cheese
• 1 x Egg
• 2 tsp Cinnamon
• 1/4 c. Sliced almonds
• 1 can (17.3 ounce.) Pillsbury Grands! Refrigerated Buttermilk Biscuits
• 1 sm Apple, peeled, cut into 8 wedges (1/2 inch thick)

1. Heat oven to 375 F. Spray 8 jumbo muffin c. or possibly 8 (6-ounce.)
2. custard c. with nonstick cooking spray.
3. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
4. In small bowl, combine cinnamon and almonds; mix well.
5. Separate dough into 8 biscuits.
6. Press each biscuit proportionately in bottom and up sides of spray-coated muffin c.. Place 1 wedge of apple in each c..
7. Spoon 2 rounded tablespoonfuls cheese mix over each apple wedge; sprinkle with cinnamon mix.
8. Bake at 375 F. for 20 to 25 min or possibly till biscuits are deep golden and apples are crisp-tender.
9. Remove biscuits from muffin c.; cold 15 min.
10. Serve hot.
11. Store in refrigerator.
12. Ready in 1 hour 8 biscuits

sugar, ricotta cheese, egg, cinnamon, almonds, buttermilk, apple

Taken from cookeatshare.com/recipes/apple-ricotta-brunch-biscuits-67822 (may not work)