Fruit Filled Breakfast Biscuits Recipe

Directions:

1. Combine all dry ingredients in large bowl.
2. Cut in butter until coarse crumb-like in texture
3. Add vanilla to buttermilk and add to wet ingredients.
4. Mix gently until well moistened. Do not over beat
5. Drop mounds, about a rounded T full(I use my cookie scoop) onto greased cookie sheet or baking stone.
6. Moisten thumb and make a well in the center of each mound of dough.
7. Make the wells as large as you can but still have about 1/4 inch of dough around each well, and make sure not to press clear through the bottom. :)
8. Spoon about 2t of fruit preserves into each well.
9. Bake at 425 for about 10 minutes until lightly golden brown.
10. Let cool on baking sheet for 2 minutes then remove to a wire rack.
11. Combine sugar and lemon juice(start with 1T) and mix well, adding more juice, as needed to make a drizzleable consistency.
12. Drizzle each biscuit with icing after they have slightly cooled.