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
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)
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.