Apricot Cream Biscuits

You can never have too many side dish recipes, so give Apricot Cream Biscuits a try. This lacto ovo vegetarian recipe serves 12 and costs 28 cents per serving. One portion of this dish contains approximately 3g of protein, 13g of fat, and a total of 209 calories. It is brought to you by Taste of Home. 20 people were impressed by this recipe. Head to the store and pick up sugar, baking mix, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so outstanding. If you like this recipe, you might also like recipes such as Darling Daybreak Biscuits With Golden Apricot-cherry Gravy, Cream Biscuits, and The Best Cream Biscuits.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 & DeliciousDecember/January 2012, p95 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. Print Add to Recipe Box Email a Friend

 

Step by step:

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.

2. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.

3. 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.

4. In a small bowl, beat apricot preserves and cream cheese until blended. Drop by teaspoonfuls into the center of each biscuit. Sprinkle with sugar.

5. Bake at 400° for 10-15 minutes or until golden brown.

6. Serve warm.

Nutrition Information:

covered percent of daily need