Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1
tablespoon butter
1
teaspoon granulated sugar
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
1
tablespoon milk
1/2
cup whole berry cranberry sauce
Preparation
Heat oven to 350°F. Spray 10-inch ovenproof nonstick skillet with cooking spray.
Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make 16 biscuit rounds. Gather ends of each biscuit round, and gently pinch to seal; roll into ball. Place around edge of skillet with pinched end facing down.
In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Brush biscuits with butter; sprinkle with granulated sugar. Bake 20 to 22 minutes or until biscuits are light golden brown.
Meanwhile, in medium bowl, beat cream cheese, powdered sugar and milk with electric mixer on medium speed until well combined. Spoon mixture into center of partially baked biscuit-lined skillet.
Bake 5 to 7 minutes or until biscuits are deep golden brown on top and cream cheese mixture is heated through. Gently spoon and spread cranberry sauce over cream cheese mixture. Let stand 10 minutes before serving.
