Hungry Jack Biscuit Bear Claws
Yield
1 dozenPrep
30 minCook
20 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
cream cheese
softened |
|
| ¼ | cup |
orange marmalade
|
|
| ¼ | cup |
raisins, seedless
|
|
| 2 | cans |
biscuit baking mix (bisquick)
|
*
|
| ¼ | cup |
almonds
sliced |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
cream cheese
softened |
|
| 59 | ml |
orange marmalade
|
|
| 59 | ml |
raisins, seedless
|
|
| 2 | cans |
biscuit baking mix (bisquick)
|
*
|
| 59 | ml |
almonds
sliced |
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
orange juice
|
|
Directions
Heat oven to 375℉ (190℃).
Grease a large cookie sheet. In small bowl, combine cream cheese, marmalade and raisins; blend well.
Separate dough into 20 biscuits.
Press or roll each biscuit to a 4-inch circle.
Spoon 1 tablespoon cream cheese mixture on center of 10 of the biscuits; top with remaining biscuits.
Press edges with fork to seal; cut five ½-inch slits, 1 inch apart, around 1 side of each biscuit to resemble a bear claw.
In small bowl, combine almonds and sugar.
Dip top of each biscuit in orange juice;sprinkle with almond mixture.
Place biscuits on greased cookie sheet.
Bake at 375℉ (190℃). for 15 to 20 minutes or until golden brown.
Cool 1 minute, remove from cookie sheet.
Cool 10 minutes before serving.
Store in refrigerator.
