Instructions: 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.

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