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Grands! Breakfast Brûlées

Created by Northwestgal on January 17, 2020

1 can (16.3 ounce) refrigerator biscuits (Pillsbury Grands! Flaky Layers refrigerator biscuits 8-count)
1/3 cup sugar
3 tablespoons butter, melted

Step 1: Preheat oven to 375°F. Spray 8 ramekins (6-ounce size) with nonstick cooking spray; place ramekins on a baking sheet; set baking sheet aside.
Step 2: In medium bowl, beat eggs, cream, nutmeg and yogurt with electric mixer on medium speed until well blended.
Step 3: Separate dough into 8 biscuits. With a sharp knife, slice each biscuit in half (ending with 16 dough rounds).
Step 4: Place sugar in a small dish. Brush both sides of each dough round with the melted butter. Then dip each side of the biscuit rounds in the sugar. Place 1 dough round in the bottom of each baking ramekin.
Step 5: Spoon 1/4 cup of the yogurt mixture over dough round in each of the baking ramekins. Top each with one of the remaining dough rounds.
Step 6: Place baking sheet in oven and let bake 20 to 25 minutes or until biscuit tops are a deep golden brown. Let cool 15 minutes before serving.