These quick to make biscuits are awesome right out of the oven for breakfast or for dessert. I used for the baking mix Bisquick© Heart Smart – it has less fat, calories and sodium than regular. Use what you prefer/have on hand though. With the jam, I used more of my good friend Cat’s homemade Cran-Orange jam. It worked perfectly with the sour edge of the cream cheese, giving it a super tart taste – which I loved. On the fresh oranges, I used 3 small ones that my MIL sent me from Florida. If you use the California massive oranges, you probably can get by with 1.
Sweet Orange Biscuits
Ingredients:
3 cups baking mix (see above)
1 Tbsp fresh grated orange peel
3/4 cup fresh squeezed orange juice
2 Tbsp sugar
3 ounces lower fat cream cheese
2 Tbsp cranberry orange jam (or any preserve of choice)
Directions:
Heat oven to 450ºF. Stir baking mix, orange peel, orange juice and sugar until soft dough forms.
Knock dough on surface sprinkled with more baking mix; roll in the mix to coat. Shape into a ball and knead 10 times.
Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter or a drinking glass (measure across the open end). Place on two ungreased cookie sheets.
With a whip, beat together cream cheese and jam. Spoon about 1 teaspoon cream cheese mixture onto center of each dough circle. Sprinkle with more sugar if desired (I didn’t). Bake 8 to 10 minutes or until golden brown.
Let cool on cooling racks, unless being eaten right away while hot. Store tightly covered and eat within a day – leftovers should be chilled overnight due to the cheese.
~Sarah