-refrigerated buttermilk -flaky biscuits, (10 biscuits) Preheat oven to 200ºC . In small serving bowl, combine all ingredients except biscuits; set aside. Spray ten 5 cm diameter muffin pan cups with nonstick cooking spray. Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup, reserving remaining layers. Arrange 0.1 of cheese mixture over each biscuit in cup, then top each with remaining biscuit layer; press around edge of each biscuit to seal. Partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake until biscuits are golden brown, 8 to 10 minutes. Remove pan from oven and carefully drain off water. Remove biscuits to wire rack and let cool. Makes 5 servings Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature. ///oo/\ From the hearth in Sandee's Kitchen...