Tangy Apricot Sugar Biscuits
|Drink mix||2 Tablespoon (Lemonade Flavored)|
|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|
Heat oven to 375Â°F.
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 375Â°F. for 17 to 24 minutes or until golden brown.
Remove from pan immediately.