by Sarah Landes
1 7.5 oz. can Pillsbury Buttermilk Biscuits
5 tsp. seedless raspberry preserves
2 tsp. sugar
Heat oven to 450°. Grease cookie sheet. Separate dough into 10 biscuits with kitchen shears or knife, make 5 equally spaced cuts, 1/2 inch around outside edge of each biscuit to make a daisy shape. Place biscuits on greased sheet. With thumb make a deep indentation in center of each biscuit. Spoon 1/2 tsp preserves into center of each. Sprinkle evenly over biscuits. Bake for 6-10 min. or golden brown. Make 10 biscuits.
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