From Mom Watanabe
Cut butter into Bisquick and sugar, until crumbly. Add milk, stir and beat for 15 strokes. Let sit until liquid is absorbed and batter is thick. Drip onto greased cookie sheet using ice cream scoop. Dip finger in leftover milk and indent center of biscuit. Drop 1 tsp. jelly in center. Bake in 425 degree oven for 15 min.
Glaze: Mix and drizzle over cooled biscuit.
Double recipe for 18-20 biscuits.
Sugar free jelly works well. May use Splenda instead of granulated sugar.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 251 | ||
Calories from Fat: 74 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 642.4mg | 22 % | |
Potassium 106.8mg | 3 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 38.2g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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