Raspberry Cream Cheese Breakfast Biscuits
The Everything Cookbook
3 cups Bisquick
3/4 cup orange juice
3-ounce package cream cheese
2 tablespoons raspberry jam
Preheat oven to 350 degrees F.
Add the orange juice to Bisquick and beat to form soft dough.
Turn dough onto a surface well dusted with flour and knead 10 times.
Roll or pat the dough until it is 1/2 inch thick.
Cut rounds with a biscuit cutter (I use a drinking glass) and place on ungreased cookies sheet.
Soften the cream cheese. Add the jam and mix until marbled but not thoroughly combined.
Spoon about 1 teaspoon onto the center of each round. Sprinkle with sugar.
Bake 8-10 minutes, or until golden brown.
(I prefer putting a very thin coating of the cream cheese/raspberry mixture over the top of the biscuit sort of like a glaze or frosting)