Preparation:
Mix 2/3 cup sugar, cinnamon and nutmeg; reserve.
Mix baking mix, 2 Tbsp. sugar, orange peel and water until soft dough forms.
Turn dough onto cloth-covered board well dusted with baking mix.
Gently roll in baking mix to coat; shape into ball. Knead 1 minute.
Shape into slightly flattened round; cut into 16 wedges.
Shape each wedge into ball.
Dip in margarine; coat with sugar mixture.
Place side by side in ungreased 6 cup microwaveproof ring mold, pressing lightly together; sprinkle with any remaining sugar mixture.
Place mold on inverted microwaveproof plate in microwave oven.
Microwave on high (100%) 3 minutes; rotate mold 1/2 turn. Microwave until wooden pick inserted in center of 1 or 2 biscuits comes out clean and biscuits spring back with touched lightly (sugar mixture will appear wet), 1 3/4 to 2 3/4 minutes longer.
Let stand on heatproof surface 5 minutes (do not use rack).
Invert on heatproof serving plate.
Serve warm.
Tightly wrap any remaining biscuits (to serve, unwrap and heat in microwave).
Makes 16 biscuits. |
