2 T. margarine/butter, melted 10 refrigerator biscuits (1 tube) 2 T. sugar 1/4 c. raspberry preserves 2 T. slivered almonds
Brush butter on both sides of biscuits. Place on a greased baking sheet or in a greased 9" round pan; sprinkle with sugar. Make an indentation in the center of each biscuit, fill with 1 t. preserves. Sprinkle almonds on top. Bake at 425º for 9-11 minutes or until golden brown.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.