- 1 (7.5 ounce) package refrigerated buttermilk biscuits
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tablespoon all-purpose flour
- TOPPING:
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- Separate biscuits into 10 pieces; place in an ungreased 9-in. round baking dish. Press onto the bottom and 1 in. up the sides, pinching edges together to seal. Bake at 350 degrees F for 5-7 minutes or until slightly puffed.
- Meanwhile, in a small mixing bowl, beat the cream cheese, sugar, egg and flour until smooth; pour over crust. Combine topping ingredients; sprinkle over filling. Bake for 15-20 minutes or until filling is set and crust is golden brown.
- Cool on a wire rack for at least 30 minutes before cutting. Serve warm or chilled. Refrigerate leftovers.