Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Apricot Breakfast Biscuits




Source of Recipe


Better Homes and Gardens


List of 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
• 1 - 2 teaspoons milk
• 2 teaspoons sugar
• 1/8 teaspoon ground cinnamon


Recipe



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.