Apple-Cranberry Mini Biscuits
Prep: 15 minutes
Bake: 13 minutes • Serves: 16
1/3 cup finely chopped Granny Smith apple
1/4 cup jellied cranberry sauce or leftover cranberry sauce
1 can (16 ounces) refrigerated jumbo buttermilk biscuits
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1.Preheat oven to 350°; spray rimmed baking pan with cooking spray. In medium bowl, stir apple and cranberry sauce. Makes about 1/2 cup.
2.Separate biscuits; with sharp knife, cut in half horizontally. Gently stretch each piece of dough to about 3-inch rounds; place 1/2 tablespoon apple mixture on center of each round. For each biscuit, wrap dough up and over filling, pinching edges together to seal; press into 3/4-inch-thick disc and place, seam side down, on prepared pan. Bake biscuits 13 minutes or until golden brown.
3.In small bowl, stir sugar and cinnamon. Brush biscuits with butter; sprinkle with sugar mixture. Makes 16 mini biscuits.
Approximate nutritional values per serving (1 mini biscuit):
109 Calories, 4g Fat (3g Saturated), 4mg Cholesterol, 230mg Sodium,
15g Carbohydrates, 1g Fiber, 5g Sugars, 5g Added Sugars, 2g Protein
Smart Swaps:
Apples bring vitamin C and antioxidants, while cranberries offer natural polyphenols. For the flakiest biscuits, handle the dough as little as possible.
