Apricot Cream Biscuits Recipe

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Apricot Cream Biscuits Recipe
Apricot Cream Biscuits Recipe photo by Taste of Home
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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. —Betty Saint Turner, Attalla, Alabama
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 biscuit: 218 calories, 13g fat (6g saturated fat), 30mg cholesterol, 395mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. In a small bowl, beat apricot preserves and cream cheese until blended. Drop by teaspoonfuls into the center of each biscuit. Sprinkle with sugar.
  4. Bake at 400° for 10-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Apricot Cream Biscuits in Simple & Delicious December/January 2012, p95

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Reviews forApricot Cream Biscuits

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MY REVIEW
ebramkamp User ID: 702841 244683
Reviewed Feb. 29, 2016

"Yum are these good. Golden brown and with the orange peel and apricot jam-soooo tasty. I will definitely be making these again."

MY REVIEW
mammabearx3 User ID: 1284420 165216
Reviewed Dec. 27, 2011

"I made these for Christmas. They were super easy and turned out very yummy. I will definitely make these again."

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