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Apricot Breakfast Biscuits

Makes: 10 servings
Prep 20 mins Bake 450°F 7 mins
Apricot Breakfast Biscuits
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

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.

From the Test Kitchen
  • 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 (Apricot Breakfast Biscuits)
  • Servings Per Recipe 10,
  • cal. (kcal) 177,
  • Fat, total (g) 7,
  • chol. (mg) 17,
  • sat. fat (g) 4,
  • carb. (g) 27,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (RE) 62,
  • sodium (mg) 233,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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