Nutty Cream Cheese Biscuits Recipe

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Nutty Cream Cheese Biscuits Recipe

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These nutty biscuits are worth every bit of the time they take to prepare. Their rich taste and creamy texture make requests for seconds routine.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 tubes (10 ounces each) refrigerated biscuits
  • 2 packages (3 ounces each) cream cheese
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground cloves, nutmeg and allspice
  • 6 tablespoons butter, melted
  • 1 cup chopped pecans

Directions

Roll each biscuit into a 3-1/2-in. to 4-in. circle. Cut cream cheese into 20 equal cubes; place one cube in the center of each biscuit. Combine sugar, cinnamon, cloves, nutmeg and allspice; sprinkle 1/2 teaspoonful over each biscuit. Set remaining sugar mixture aside. Moisten edges of dough with water; fold over cheese and press edges with a fork to seal.
Pour 2 tablespoons butter each into two 9-in. round baking pans; sprinkle 1 tablespoon of reserved sugar mixture into each. Dip one side of each biscuit remaining butter. Arrange in pans, forming a pinwheel pattern, with butter side up. Sprinkle pecans and remaining sugar mixture on top. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: about 1-1/2 dozen.
Originally published as Nutty Cream Cheese Biscuits in Country Woman Christmas Annual 1998, p15

Nutritional Facts

1 each: 169 calories, 13g fat (4g saturated fat), 15mg cholesterol, 202mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 2g protein.

  • 2 tubes (10 ounces each) refrigerated biscuits
  • 2 packages (3 ounces each) cream cheese
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground cloves, nutmeg and allspice
  • 6 tablespoons butter, melted
  • 1 cup chopped pecans
  1. Roll each biscuit into a 3-1/2-in. to 4-in. circle. Cut cream cheese into 20 equal cubes; place one cube in the center of each biscuit. Combine sugar, cinnamon, cloves, nutmeg and allspice; sprinkle 1/2 teaspoonful over each biscuit. Set remaining sugar mixture aside. Moisten edges of dough with water; fold over cheese and press edges with a fork to seal.
  2. Pour 2 tablespoons butter each into two 9-in. round baking pans; sprinkle 1 tablespoon of reserved sugar mixture into each. Dip one side of each biscuit remaining butter. Arrange in pans, forming a pinwheel pattern, with butter side up. Sprinkle pecans and remaining sugar mixture on top. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: about 1-1/2 dozen.
Originally published as Nutty Cream Cheese Biscuits in Country Woman Christmas Annual 1998, p15

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