Marmalade Swirl Biscuits

Oxmoor House
To keep dough from flattening while cutting, place a long piece of dental floss or string under dough roll. Cross ends of floss over top of roll; slowly pull ends to neatly cut through dough.
9 servings (serving size: 1 biscuit)


+ Add To Shopping List
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2/3 cup 1% low-fat milk
1/4 cup orange marmalade
Cooking spray
2/3 cup sifted powdered sugar
2 teaspoons 1% low-fat milk


Prep: 12 Minutes
Cook: 22 Minutes

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup milk; stir just until moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough into a 10 x 7-inch rectangle on a lightly floured surface. Spread marmalade to within 1/2 inch of edges.

Beginning at long side, roll up dough tightly, jelly roll fashion; pinch seam to seal. (Do not seal ends of roll.) Cut roll into 9 slices. Place slices, cut sides up, in an 8-inch square baking pan coated with cooking spray.

Bake at 425° for 22 minutes or until golden. Remove biscuits from pan, and place on a wire rack.

Combine powdered sugar and 2 teaspoons milk in a small bowl; stir until smooth. Drizzle over warm biscuits. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 192
Fat 4.3 g
Satfat 2.6 g
Protein 3.2 g
Carbohydrate 35.8 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 228 mg
Caloriesfromfat 20 %
Fiber 0.7 g
Calcium 92 mg