- Biscuit dough (try Mountaintop Biscuits) OR 1 (16.3-ounce) can refrigerated 8 big biscuits (Buttermilk, Southern Style, Wheat, or Honey Butter)
- 2/3 cup peach preserves*
- 2 ounces cream cheese
- ½ teaspoon almond extract
- 1 tablespoon confectioners’ sugar
- 1 tablespoon butter
- 1 teaspoon honey
- ½ teaspoon ground cinnamon
- Sliced almonds (optional)
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Prepare biscuit dough and cut out biscuits with 2 ½” cutter or glass; set aside.
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Preheat oven to 450°F. Grease or line 2 baking sheets with parchment paper. In a microwave safe bowl, combine preserves and cream cheese. Microwave a few seconds then whisk mixture together. Add almond extract and sugar then whisk again; set aside.
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Roll or shape each biscuit into a 6-inch flattened circle.
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Leaving a ½” border, spoon 2 tablespoons of mixture onto one-half of each biscuit circle. Fold the other half on top. Use the prongs of a fork to crimp the edge to seal. Place 4 hand pies on each prepared baking sheet.
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For the topping: In a microwave safe bowl, combine butter, honey and cinnamon. Microwave 30 seconds; whisk together. Brush on top of each hand pie. If desired, sprinkle on sliced almonds. Bake 10 minutes until golden brown. Best served warm; refrigerate any leftovers.
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The Mountaintop Biscuits recipe makes 12 biscuits. To have enough filling for 12 biscuit hand pies, increase amounts to 1 cup preserves, 3 ounces cream cheese, ¾ teaspoon almond extract, 1½ tablespoons confectioners’ sugar.
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Other fruit preserves or jams may be substituted.
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