Apricot Breakfast Biscuits
 

Source: Better Homes and Gardens
 

 
 
 



Prep: 20 min.
Bake: 7 min




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Ingredients

2  cups all-purpose flour

1  tablespoon baking powder

1/4  teaspoon salt

1/3  cup butter

1/3  cup apricot preserves

1/2  cup milk

   Milk

2  teaspoons sugar

1/8  teaspoon ground cinnamon




Directions

Stir together flour, baking powder, and salt in a medium mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center.

Snip any large pieces of preserves. Combine 1/2 cup milk and the preserves in a small bowl. Add all at once to dry ingredients. Stir just until dough clings together. Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.

Lightly roll or pat until 1/2 inch thick. Cut with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits 1 inch apart on an ungreased baking sheet. Brush tops with milk. Combine sugar and cinnamon in a small bowl. Sprinkle over biscuits.

Bake in a 450 degree F oven for 7 to 10 minutes or until golden brown. Serve warm. Makes 10 biscuits.

Make-Ahead Tip: Cool completely and place biscuits in freezer container or bags. To reheat for serving, wrap frozen biscuits in foil; heat in a 325 degree F oven about 20 minutes or until hot.




Nutrition facts per serving:
calories: 177
total fat: 7g
saturated fat: 4g
cholesterol: 17mg
sodium: 233mg
carbohydrate: 27g
fiber: 1g
protein: 3g
vitamin A: 6%
vitamin C: 0%
calcium: 10%
iron: 9%