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Apricot Cream Biscuits Recipe

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Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Bettye Saint Turner, Attalla, Alabama

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Apricot Cream Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

20 10 30

Ingredients

3 cups biscuit/baking mix
2 teaspoons grated orange peel
1 cup heavy whipping cream
1/4 cup apricot preserves
2 tablespoons cream cheese, softened
2 teaspoons sugar

Directions

In a large bowl, combine baking mix and orange peel. Stir in cream just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 2 in. apart on an ungreased baking sheet. Using the end of a wooden spoon handle, make a 1-1/4-in.-wide and 1/4-in.-deep indentation in the center of each biscuit.
In a small bowl, beat apricot preserves and cream cheese until blended. Drop by teaspoonfuls into the center of each biscuit. Sprinkle with sugar.
Bake at 400° for 10-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 biscuit equals 218 calories, 13 g fat (6 g saturated fat), 30 mg cholesterol, 395 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Apricot Cream Biscuits in Simple & Delicious December/January 2012, p95

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