Canned apricots make this recipe a breeze to make.
Syrup drained from apricots
1/2 teaspoon cinnamon
2 cups buttermilk biscuit mix
2 tablespoons granulated
2/3 cup milk
1 (1 pound 14 ounce) can apricot halves
2 teaspoons grated orange peel
2 tablespoons butter
Apricot Syrup: Combine apricot syrup with honey and cinnamon. Bring to a
Crust: Combine biscuit mix and sugar. Add milk all at once and stir to a soft
dough. Beat vigorously 20 strokes. Place on a floured board and knead 8 to 10 times.
Roll in a 15 x 10-inch rectangle and cut in 6 (5-inch) squares. (Dough will be soft.)
Filling: Place 3 drained apricot halves in center of each square. Sprinkle 1
teaspoon sugar and a little grated orange peel over apricots on each square; dot
with butter. Pull corners of square over apricots and press seams to seal. Carefully
place dumplings, seams up, in baking pan.
Bake at 375 degrees F for about 25 minutes
or until lightly browned.
Serve in bowls with syrup. Garnish with remaining apricots.
Pass a pitcher of cream or top with ice cream.