Ah, Christmas. A time where lights twinkle on top of houses, holiday music blares through the radio, peppermint mochas abound, and the heavenly McRib makes its glorious return.
Yes, the McRib is my benchmark for when the holiday season really starts to draw near. I wait patiently all year long to sink my teeth into those pre-fabbed, rib-shaped patties. I’ll never be embarrassed about my one fast-food guilty pleasure…especially when its return hearkens the Christmas season.
Today was my first time to try the McRib (and holiday pie!) of the year. I was not disappointed, let me tell you, and I almost bought two to round out my positively unhealthy lunch. I regret nothing.
But I digress. You probably came to my little corner of the internet to read about some delicious recipe. You’re in luck! I’ve got a good one for you today. Easy, too. You only need 5 ingredients, not including good ‘ol fashioned tap water. It’s a simple breakfast recipe that is sure to wow any overnight guests or family you might have staying with you over the Christmas holidays.
Stuffed. Biscuits. Never heard of it? Neither had I. In fact, I feel like I invented the term. Maybe I should trademark it…
I stuffed these biscuits with Fuji apple slices and red raspberry jam. Sprinkle a little brown sugar on top, layer a piece of biscuit, bake and then drizzle with icing. What could be better than that?!? It’s like a jelly donut combined with a biscuit combined with a cinnamon roll. A jell-bi-cinna. You should try this recipe out this weekend. Do it. I dare ya.
Apple & Raspberry Stuffed Biscuits
A sweet breakfast biscuit stuffed with apples and raspberries and drizzled with icing.
- 1 Fuji apple (or other sweet apple), peeled, cored and sliced thin
- 1 can of flaky layer, honey butter biscuits
- 1/4 cup red raspberry jam
- 1/4 cup brown sugar
- 1/2 cup powdered sugar
- 1 tsp. water
- Preheat oven to 350 degrees. Separate biscuit dough into eight biscuits. Spray a muffin tin with cooking spray.
- Peel apart each biscuit into two layers (so 16 layers all together). Press one layer of biscuit dough on the bottom and up the sides of a muffin cup. Place a few pieces of thin apple slices on top of the biscuit dough. Drop a dollop of raspberry jam on top of that. Sprinkle with about 1 tsp. brown sugar and then place the other layer of biscuit dough on top, pressing the seams together so that the dough completely covers the apple-raspberry stuffing. Repeat with remaining biscuits and muffin cups.
- Bake for 17-23 minutes or until biscuits are browned. Meanwhile, make the icing. In a small bowl, combine the powdered sugar with water. Stir until slightly thick, adding more powdered sugar if it is too thin. Once biscuits have cooled, drizzle icing over the top.
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. Separate biscuit dough into 8 biscuits, and then separate biscuits into two layers (16 layers all together). Press one layer onto the bottom of a muffin cup and up the sides. Lay a few apple slices on top of the dough, and then put a dollop of jam on top of the apples. Sprinkle with brown sugar.
Place the other layer on top of the filling, pressing seams so that the filling is completely covered. Repeat with remaining biscuits. Bake for 17-23 minutes or until biscuits are browned. Let cool. Make icing: stir together powdered sugar and water. Drizzle over cooled biscuits.