Lemon poppy seed biscuit layers

Sunday...the day when something delicious is expected for every meal. So, I  decided to jazz up the regular old buttermilk biscuits with lemon poppy seed sugar and make them more yummilicious.

The original recipe is from www.pillsbury.com .
I skipped the butter.
Also the cream cheese topping makes it yummy. Otherwise the biscuits are not as sweet

Lemon Poppy Seed layered biscuits

Lemon Poppy seed pull-apart biscuits

Ingredients

1. 2/3 cup granulated sugar
2. 2 tablespoon poppy seed
3. 1 large lemon (1 tablespoon grated peel and 1 to 2 tablespoons juice)
4. 1 Pillsbury Grands  refrigerated biscuits
5. 1 tablespoon cream cheese, softened
6. 1/2 cup powdered sugar

Prepare a 9X5 loaf pan. Preheat the oven to 350 degrees.

In small bowl, mix granulated sugar, poppy seed and lemon jest.

Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Dip into poppy seed

 mixture. Starting at one short end of pan, place biscuit layers on their edges, just 

touching each other, until pan is loosely filled. Sprinkle any remaining poppy seed 

mixture between biscuits.

Bake 30 to 45 minutes or until golden brown. To prevent excess browning, loosely cover

 with aluminum Foil, if necessary. Cool 10 minutes; remove from pan to cooling rack,

 using parchment paper as handles. Cool 10 minutes.

Meanwhile, in small bowl, beat remaining 1 1/2 teaspoons butter, the cream cheese,

 powdered sugar and lemon juice with electric mixer on medium speed until smooth and 

drizzling all over the biscuits. Serve warm.