Make ahead and bake this breakfast Christmas morning

THE ASSOCIATED PRESSDecember 15, 2013 

MATTHEW MEAD — The Associated Press

This biscuit dish can be prepped a week or more in advance, then frozen. To do so, assemble as directed, then cover tightly with plastic wrap. When ready to serve, bake it right from the freezer at 400 degrees for 25 to 30 minutes, or until golden brown and cooked through.

Don’t care for raspberry? Use any jam you prefer. Strawberry, apricot or even fig would be delicious.

RASPBERRY AND CREAM CHEESE STUFFED BISCUITS

Start to finish: 40 minutes (20 minutes active); servings: 16

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 tablespoons granulated sugar

1 cup buttermilk

1/3 cup heavy cream

2 eggs

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes

1 cup (8 ounces) raspberry jam

4 ounces cream cheese, room temperature

2 tablespoons turbinado sugar

If cooking immediately, heat the oven to 400 F.

Coat a 9-by-13-inch baking pan with cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In another bowl, whisk together the buttermilk, cream and eggs.

Stir the butter cubes into the flour, flattening them and breaking them up slightly. Gently stir the buttermilk mixture into the flour and butter. It should make a shaggy dough with clumps of butter clearly visible. Dollop half of the mixture into the prepared pan, patting it with slightly dampened hands to cover the bottom of the pan.

Spread the jam over the surface, coming to just a 1/2 inch from the edge. Dot small dollops of cream cheese over the jam. Dollop the remaining biscuit dough over the top, then sprinkle with turbinado sugar. Place the pan in the freezer for 10 minutes. (If not cooking immediately, cover tightly with plastic wrap and freeze.)

If cooking immediately, bake for 15 to 20 minutes, or until golden brown and cooked through. Serve warm.

Nutrition per serving: 260 calories; 120 calories from fat (46 percent of total calories); 14 g fat (9 g saturated; 0 g trans fats); 60 mg cholesterol; 29 g carbohydrate; 2 g fiber; 9 g sugar; 5 g protein; 350 mg sodium.

Idaho Statesman is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service