Grease ten 2 1/2- or 3-inch muffin cups. Separate dough into 10 biscuits.

Separate each biscuit into 3 even sections or leaves. Stand 3 sections evenly around sides and bottom of each cup, overlapping slightly. Press dough edges firmly together.

Combine preserves, cinnamon, and nutmeg; place scant tablespoon in center of each cup. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool slightly before removing from pan.

Serve warm.


Turn a can of those refrigerated biscuit doughs into something special. Tasty buttermilk biscuits with jam and special spices in the middle.

Mr Breakfast would like to thank MrsBuckeye for this recipe.

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