Because of the short prep time, this loaf is handy to make for breakfast or brunch. I’ve made this recipe since 1985!! Delicious!
Servings: 12Prep Time: 10 minutes Cook Time: 25 minutes
1/2 cup warm water
1 package dry yeast
2 1/2 cups packaged biscuit mix
1 beaten egg
1 tablespoon sugar
1 8 ounce package cream cheese softened
1/2 cup sugar
1 tablespoon lemon juice
1/2 cup jam or preserves (use more if desired)
In a mixing bowl, dissolve yeast in warm water. Stir in biscuit mix, egg and one tablespoon sugar. Mix well. Turn onto surface dusted with additional biscuit mix. Knead gently 20 times. Place dough on center of greased cookie sheet. Roll or pat to 14 by 9 inches.
In mixing bowl, combine cream cheese, one-half cup sugar and lemon juice. Spread mixture lengthwise down center third of rectangle. Make 3 inch cuts at one inch intervals on both long sides. Fold strips at an angle over filling. Cover, chill overnight. Bake in 350 degree oven for 20 minutes. Spoon jam down center of loaf. Bake additional 5 minutes. Cool ten minutes.
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