Title: Apple ricotta brunch biscuits
 Categories: None
      Yield: 1 Servings
 
    1/2 c  Sugar
      1 c  Ricotta cheese
      1    Egg
      2 ts Cinnamon
    1/4 c  Sliced almonds
      1 cn (17.3 oz.) Pillsbury Grands!
           -Refrigerated Buttermilk
           -Biscuits
      1 sm Apple; peeled, cut into 8
           -wedges (1/2 inch thick)
 
  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. In small bowl,
  combine cinnamon and almonds; 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 cinnamon mixture.
  
  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.
  
  Ready in 1 hour 8 biscuits
  
  Busted by KellyB kelly@hci.net 3/38/98
  
  Recipe