Glazed Fruit Filled Drop Biscuits Recipes

LEILA'S GLAZED CINNAMON FRUIT BISCUITS

Steps:

• 1. Pre heat oven to 375* Combine sugar and cinnamon in small bowl. Set aside. Before the biscuits come out of the can melt the 1/2 cup butter in a small bowl. Set aside.
• 2. Dip each biscuit in butter covering the top and edges. Dip each biscuit into the sugar and cinnamon mix. Place in pan leaving an inch between them and press each down with 4 fingers to make a nice indention. Using a teaspoon drop enough jam or your choice filling about a good 1/2 tsp in the indention.
• 3. Bake at 372* 15-18 min or until golden brown. Cool enough that preserves won't burn you.
• 4. Mix the glaze ingredients together until smooth and when biscuits have cooled dribble the glaze over top. I hope you enjoy these.

RICH FRUIT BISCUITS

Steps:

• Mix flour, cream of tartar, baking soda and salt together in a large bowl.
• Cut in butter with pastry cutter or 2 knives until mixture resembles bread crumbs.
• Stir in raisins and sunflower seeds.
• Combine eggs and ginger.
• Add beaten eggs to the flour mixture, mixing well to form a soft dough, add a little milk if dough is too stiff.
• Lightly flour a work surface.
• Turn out dough and kneed until smooth.
• Roll dough out to approx 1/2in.
• Cut dough into 2in rounds.
• Place biscuits onto a greased cookie sheet and brush each one with an egg glaze (if using).
• Bake at 400F for 10-15 minutes or until golden brown and well risen.

GLAZED CINNAMON-RAISIN DROP BISCUITS

Steps:

• Heat oven to 425°F.
• Stir all ingredients except Vanilla Icing until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Spread Vanilla Icing over warm biscuits. Serve warm.

GLAZED FRUIT-FILLED DROP BISCUITS

Steps:

• Heat oven to 450ºF.
• Spray cookie sheet with cooking spray or lightly grease with shortening.
• In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly.
• Stir in milk until dough forms; beat 15 strokes.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
• Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary.
• Spread over warm biscuits.