tangy apricot sugar biscuits
Tangy Apricot Sugar Biscuits
2 tablespoons sweetened powdered lemonade-flavor drink mix
2 tablespoons granulated sugar
1 (10 ounce) can Hungry Jack® Refrigerated Flaky Biscuits
3 tablespoons butter or margarine, melted
30 miniature marshmallows (about 1/3 cup)
1/4 cup apricot preserves
2 tablespoons chopped nuts
Heat oven to 375 degrees F.
Grease 9-inch round cake or pie pan.
Combine lemonade mix and sugar. Separate dough into 10 biscuits. Dip 1 side of each biscuit in melted butter, then in sugar mixture. Place rolls sugar-side-up in prepared pan. Sprinkle remaining sugar over top of biscuits. With thumb, make imprint in center of each biscuit; fill each with 3 marshmallows.
Combine apricot preserves and nuts; spoon 1 teaspoonful over marshmallows on each roll. Bake at 375 degrees F for 17 to 24 minutes or until golden brown. Remove from pan immediately.
Makes 10 rolls.
