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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


  1. Heat oven to 375 degrees F.
  2. Grease 9-inch round cake or pie pan.
  3. 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.
  4. Combine apricot preserves and nuts; spoon 1 teaspoonful over marshmallows on each roll.
  5. Bake at 375 degrees F for 17 to 24 minutes or until golden brown.
  6. Remove from pan immediately.

Makes 10 biscuits.

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