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Apricot Cream Biscuits

 Apricot Cream Biscuits
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. —Betty Saint Turner, Attalla, Alabama
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

2 of 2

Apricot Cream Biscuits (continued)

Nutritional Facts: 24 g carbohydrate, 1 g fiber, 3 g protein.