2/3 c Sugar
1 ts Ground cinnamon
1/4 ts Ground nutmeg
3 c Bisquick baking mix
2 tb Sugar
2 ts Grated orange peel
2/3 c Cold water
3 tb Margarine or butter;
-softened

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 microwave proof ring mold, pressing
lightly together; sprinkle with any remaining sugar mixture.

Place mold on inverted microwave proof 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.

Yields
16 Servings