Tried over weekend loved the recipe. Only problem I will make sure not to use to much preserves, area where you put this on gets a little soggy.

These deserts will remind you of kolachies, they are truly simple and extrememly delicious. The next batch I'm going to make a pecan pie filling and use in lieu of the jams and jellies. However, you can't beat the jam/jelly filling.

Nice because it is easy and quick and adaptable. I note another cook has mentioned the amount of fruit preserves was too much. I agree. I resolved the problem by taking 1/2 cup of preserves and microwaving them for thirty seconds and then using a brush to brush the top of the biscuit with the melted preserves.

As an alternate to that, on my next try, I simply baked the biscuits first for ten minutes, then made an indentation, placed the preserves into the depression and baked for the remaining minutes until a wonderful golden brown.

This recipe, credited to CM - is very adaptable and I have used it on several occasions, always with all of them being eaten quickly by my family.

Thank you, CM :)