Tangy Apricot Sugar Biscuits Recipe

Tangy Apricot Sugar Biscuits Recipe

Ingredients:

2 Tbsps of powdered lemonade-drink mix
1 can of Hungry Jack (10 oz)
30 pcs mini marshmallows
2 Tbsps of nuts; chopped
2 Tbsps of sugar (granulated)
3 Tbsps of melted butter
1/4 c of preserved apricot

Instructions:

Preheat your oven (three hundred seventy-five degrees Fahrenheit).

Grease a 9-inch rounded cake pan. Mix sugar and lemonade-drink mix. Cut dough to ten biscuit cuts. Dip one side of every biscuit to melted margarine or butter. Add sugar and lemonade mixture.

Arrange rolls w/ sugar-side-up into prepared cake pan. Dust w/ remaining granulated sugar on biscuit top, fill every biscuit w/ 3 mallows.

Mix nuts and preserved apricots. Scoop a teaspoonful of apricot mixture over mallows in every roll. Oven at three hundred seventy five degrees Fahrenheit for 17-24 mins ’til golden-browned.

Remove biscuits from cake pan once cooked.

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