Apricot Breakfast Biscuits

These sweet biscuits, with an option to make ahead and warm before serving, are light and tender, perfect for brunch or breakfast.


Apricot Breakfast Biscuits

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Servings: 10
Prep Time: 20 mins
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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
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.
Nutrition information
Per Serving: 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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