Marmalade Biscuit Squares

These four-ingredient biscuit squares borrow the upside-down cake concept: a layer of butter and orange marmalade goes in the bottom of the pan, biscuit dough bakes on top, and when you flip the whole thing out, you get sticky, citrusy squares with a glazed, jammy bottom.

The Bisquick dough comes together in minutes. Stir it with cold water until it forms a soft dough, knead it a few times on a floured surface, and roll it into a square that fits the pan. The light kneading activates just enough gluten for the biscuits to hold together without making them tough.

Cutting the dough into 36 small squares before baking means each piece has its own portion of the marmalade glaze underneath. Flip the pan immediately when it comes out of the oven so the hot marmalade runs down over the biscuit tops like a sticky orange icing.

Kitchen Tips

• Mix the butter and marmalade thoroughly and spread it evenly so every square gets the same amount of glaze
• Stir the dough vigorously but briefly. Overworking Bisquick dough makes dense, chewy biscuits instead of light, fluffy ones
• Knead only about 5 times on the floured surface. That’s just enough to bring the dough together
• Invert onto the serving dish immediately after baking. If you wait, the marmalade cools and cements the biscuits to the pan

Variations

• Use apricot preserves or raspberry jam instead of marmalade for a different fruit flavor
• Sprinkle chopped pecans over the marmalade layer before adding the dough for a sticky bun effect
• Add a teaspoon of cinnamon to the biscuit mix for a spiced version