1 pkg. refrigerated biscuits
2 T. sugar
2 T. milk
With the help of an adult, set oven to
425 degrees. Arrange the biscuits so they nearly touch in a 9-inch round
pan. Press a hollow in the center of each biscuit with your fingers.
Fill the hollow with a teaspoon of cherry preserves. Break egg into a
bowl. Beat until smooth with an egg beater. Beat in sugar and milk. This
glaze puts a shine on the biscuits. Using a pastry brush, brush the egg
mixture onto the biscuits. Bake about 10 minutes. Remove biscuits from
pan and eat!
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