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2
cups all-purpose flour
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1
tablespoon baking powder
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1/4
teaspoon salt
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1/3
cup butter
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1/3
cup apricot preserves
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1/2
cup milk
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Milk
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2
teaspoons sugar
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1/8
teaspoon ground cinnamon
1. 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.
2. 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.
3. 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.
4. 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.
- Servings Per Recipe 10,
- Calories 177,
- Protein (gm) 3,
- Carbohydrate (gm) 27,
- Fat, total (gm) 7,
- Cholesterol (mg) 17,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 62,
- Sodium (mg) 233,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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