Tangy Apricot Sugar Biscuits

 

2 tablespoons sweetened powdered lemonade−flavor drink mix 2 tablespoons granulated sugar 1 (10 ounce) can Hungry Jack® Refrigerated Flaky Biscuits 3 tablespoons butter or margarine, melted 30 miniature marshmallows (about 1/3 cup) 1/4 cup apricot preserves 2 tablespoons chopped nuts

Heat oven to 375 degrees 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 butter, then in sugar mixture. Place rolls sugar−side−up in prepared pan. Sprinkle remaining sugar over top of biscuits. With thumb, make imprint in center of each biscuit; fill each with 3 marshmallows.

Combine apricot preserves and nuts; spoon 1 teaspoonful over marshmallows on each roll. Bake at 375 degrees F for 17 to 24 minutes or until golden brown. Remove from pan immediately.

Makes 10 rolls.