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.