Apple Ricotta Brunch Biscuits

1/2 cup sugar
1 cup ricotta cheese
1 egg
1/4 cup sliced almonds
1/2 teaspoon cinnamon
1 (16.3-oz.) can Pillsbury Grands!Refrigerated Buttermilk Biscuits
1 small apple, peeled, cut into 8 wedges (1/2 inch thick)

1. Heat oven to 375°F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard
cups with nonstick cooking spray. In small bowl, combine sugar,
cheese and egg; beat at high speed for 1 minute.

2. In small bowl, combine almonds and cinnamon; mix well. Separate
dough into 8 biscuits. Press each biscuit evenly in bottom and up
sides of spray-coated muffin cups. Place 1 wedge of apple in each
cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple
wedge; sprinkle with almond mixture.

3. Bake at 375°F. for 20 to 25 minutes or until biscuits are deep
golden brown and apples are crisp-tender. Remove biscuits from muffin
cups; cool 15 minutes. Serve warm. Store in refrigerator.

ENJOY!!!