Tangy Apricot Sugar Biscuits Recipe
Ingredients
| Drink mix | 2 Tablespoon (Lemonade Flavored) | |
| Sugar | 2 Tablespoon | |
| Refrigerated flaky biscuits | 10 Ounce (Preferably Hungry Jack) | |
| Butter/Margarine | 3 Tablespoon, melted (Preferably Parkay) | |
| Miniature marshmallows | 1⁄4 Cup (4 tbs) (From Kraft) | |
| Apricot preserves | 1⁄4 Cup (4 tbs) (From Kraft) | |
| Chopped nuts | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 180 Calories from Fat 82
% Daily Value*
Total Fat 9 g14%
Saturated Fat 3.6 g17.9%
Trans Fat 0 g
Cholesterol 10 mg3.3%
Sodium 295.3 mg12.3%
Total Carbohydrates 23 g7.5%
Dietary Fiber 0.41 g1.6%
Sugars 10.1 g
Protein 3 g5.2%
Vitamin A 3.1% Vitamin C 4.2%
Calcium 2% Iron 3.9%
*Based on a 2000 Calorie diet
Directions
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 margarine, then in sugar mixture.
Place rolls sugar-side-up in prepared pan.
With thumb, make imprint in center of each roll; fill with 3 marshmallows.
Combine apricot preserves and nuts; spoon 1 teaspoonful over marshmallows on each roll.
Bake at 375°F. for 17 to 24 minutes or until golden brown.
Remove from pan immediately.
10 rolls
Chef
