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Jam Filled Buttermilk Biscuits


9 ea. Buttermilk Biscuits - raw dough
(or biscuit mix, prepare according to instructions on box)
9 T Lyons Raspberry Preserves
3 T Butter-unsalted
6 oz Powdered Sugar
2 T Lyons Raspberry Designer Dessert Sauce

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Position rack in center of oven and preheat to 375° F. Place biscuits on to greased baking sheet. Insert thumb into center of each biscuit making a deep indentation that almost reaches the bottom, then push toward sides of biscuit to form 1-inch diameter hole. Spoon 1 tbsp of Lyons Raspberry Preserve into each hole. Bake filled biscuits until golden brown, about 25 minutes.
Combine all ingredients and blend well. Microwave for about 10-15 seconds.
To serve:
Let biscuits cool slightly, but while still warm, spoon glaze on top. Let glaze set, and serve.

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