Cut centers out of biscuits with clean pop bottle lid. Save centers and fry seperately from doughnuts.
Makes 48 puffs
2 cups grated sharp cheddar
8 tablespoons (1 stick) butter, at room temperature
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon paprika
48 small green stuffed olives, well drained
• Preheat the oven to 400 degrees.
1. Blend the grated cheese and butter. Stir in the flour, salt and paprika. (This can all be done in a food processor equipped with the metal blade.)
2. Mold 1 teaspoon of the mixture around each olive. Chill the puffs until firm, about 30 minutes. Arrange the puffs on ungreased baking sheets.
3. Bake for 15 minutes or until browned. (You can also freeze the puffs, well wrapped, for about 10 days. Bake them, still frozen, until browned.)
1 1/2 T butter, sliced into 10 pieces
1 medium banana, thinly sliced
1/2 cup pecans or walnuts, chopped
3 T brown sugar
1 (7.5 ounce) tube buttermilk biscuits
Preheat oven to 375 degrees. Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit. Bake for 8 to 10 minutes. Remove from oven. Place a baking sheet on top of the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns. Serve warm.
1 cup flour
2 tsp. 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 of
tartar, sugar and salt in medium bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Stir
in Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or until
smooth. 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 split
warm biscuit with 2-1/2 tsp. of the cream cheese spread.
Prepare as directed, omitting the salt and substituting KRAFT Shredded Colby Jack Cheese for the Cheddar cheese and stirring in 1/4 cup chopped drained nacho peppers along with the shredded cheese. Spread with plain PHILADELPHIA Cream Cheese Spread.
Prepare as directed, omitting the salt and stirring in 1/4 cup OSCAR MAYER Bacon Pieces along with the Cheddar cheese. Spread with plain PHILADELPHIA Cream Cheese Spread.
Sun-Dried Tomato Mozzarella Biscuits
Prepare as directed, substituting KRAFT Shredded Mozzarella Cheese for the Cheddar cheese and stirring in 1/4 cup chopped drained sun-dried tomatoes packed in oil along with the mozzarella cheese. Spread with plain PHILADELPHIA Cream Cheese Spread.