These delightfully moist micro cakes are often prepared in tiny molds and eaten as a snack. In the absence of molds, use muffin tins.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 16 biscuits |
Ingredients
- 4 cups biscuit baking mix
- 1 ½ cups milk
- ⅓ cup whole berry cranberry sauce
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.
- Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 389 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
these were very tasty, my family loved them!!! I did roll them out a bit thinner than it said to try and get more biscuits out of them.. wouldnt do that again. I also added a bit more cheese and brushed tops with butter at the end like suggested in other comments =)
These were good, but the buiscuits turned out a little dry for my taste. I served them with extra cranberry sauce.
These were quick and yummy! Thanks!