Breakfast: Raspberry Breakfast Braid Recipe

Ingredients

2 cups biscuit/baking mix
1 package (3 ounces) cream cheese, cubed
1/4 cup cold butter, cubed
1/3 cup 2% milk
1-1/4 cups fresh raspberries
3 tablespoons sugar
1/4 cup vanilla frosting

Instructions

Preheat oven to 425 °. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar.
On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends.
Bake 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high 5-10 seconds or until of desired consistency; drizzle over pastry.

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