1 can refrigerator biscuits
1/3 c. strawberry preserves
1 egg, well beaten
2 tbsp. milk
2 tbsp. sugar

Preheat oven to 400 degrees. Arrange biscuits in a round cake pan. With thumb, make a hallow space in the center of each biscuit. Fill the hallow with strawberry preserves. Mix egg, milk, and sugar together; brush over top of biscuits. Bake 15 minutes or until biscuits are brown. Serve warm.