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.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 14, 1998
