Hungry Jack Biscuit Bear Claws

Bear claws from the bakery case take hours with yeast dough. This shortcut version uses refrigerated biscuit dough as a stand-in, and while purists might grumble, the results land surprisingly close to the real thing in a fraction of the time.

The filling does the heavy work. Cream cheese blended with orange marmalade and raisins gives you the sweet, tangy, slightly fruity center that defines a classic Danish-style pastry. Let the cream cheese come to room temperature first, otherwise you’ll end up with lumpy filling.

Pressing each biscuit to a 4-inch circle before filling is important. Biscuits right out of the can are too thick and will bake up doughy in the center; flattening gives better surface-to-filling ratio.

The five slits on one edge after sealing are what make them look like claws. Don’t cut all the way through. About ½ inch deep is enough to create the distinctive fanned shape as they bake.

Kitchen Tips

• Dip the tops in orange juice, not water, before sprinkling the almond-sugar topping. The juice adds a faint citrus perfume and helps the topping stick.
• Seal edges firmly with fork tines. Unsealed edges open during baking and leak filling onto the sheet.
• Watch the almond topping carefully in the last 5 minutes. Almonds go from toasted to burnt fast.
• Store any leftovers in the fridge, not on the counter. The cream cheese filling needs refrigeration.

Variations

• Swap orange marmalade for apricot jam or raspberry preserves for a different fruit profile.
• Add ¼ teaspoon of ground cinnamon to the filling for a warmer spice note.
• Drizzle cooled bear claws with a simple powdered sugar and orange juice glaze for a bakery-style finish.