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Recipe Ingredients

  • 1 can (16.3-oz.) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/4 cup butter
  • 1 (8-oz.) pkg. Kraft Philadelphia cream cheese, at room temperature
  • 1 (5-oz.) pkg. Sargento Parmesan shredded cheese
  • 1 Tbsp. freshly chopped basil
  • 1 clove garlic, grated (optional)

Recipe Directions

  • Heat oven to 350°.
  • Remove biscuits from packaging and quarter each one.
  • Melt butter in a microwave safe bowl. Add garlic if desired.
  • Combine cream cheese with chopped basil and mix well to combine.
  • Add shredded cheese to a small bowl.
  • Grease a muffin pan with non-stick spray and set aside. You could also line each cup with parchment paper.
  • Take each biscuit quarter and add about a teaspoon of the cream cheese mixture to the middle.
  • Seal the dough around the cream cheese.
  • Roll the dough in the butter and then the shredded cheese. Place in muffin tin.
  • Continue doing all the little balls of dough, filling each muffin tin with 4 – 5 balls of dough.
  • Bake at 350° for about 15 – 18 minutes, or until golden brown.
  • Let cool at least 5 minutes before serving, cream cheese filling will be hot.

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