RASPBERRY BISCUITS
Sent to us by: Bren
2 tbsp.butter or margarine
1 tube (7-1/2 oz) refrigerated buttermilk biscuits separated into 10 biscuits
2 tbsp. sugar
1/4 cup raspberry preserves,or strawberry
2 tbsp slivered almonds
Brush butter on both sides of biscuits. Place on a baking sheet or in a
greased 9-inch round pan; sprinkle with sugar. Make an indentation in the
center of each biscuit; fill with 1 tsp. preserve. Sprinkle almonds on top.
Bake at 425* 9-11 min or until golden brown.
