3 oz. cream cheese
4 tbsp. butter
2 c. biscuit mix
1/3 c. milk
1/2 c. peach preserves

SUGAR GLAZE:

1 c. sifted confectioners' sugar
1/2 tsp. vanilla
1-2 tbsp. milk

Preheat oven to 425 degrees. Cut cream cheese and butter into biscuit mix until crumbly. Blend in milk. Turn onto floured board and knead 8 to 10 times. On waxed paper, roll dough into 12"x18" rectangle. Turn onto greased cookie sheet, remove waxed paper. Spread preserves down center of dough. Make 2 1/2" cuts at 1" intervals along sides. Fold strips over filling. Bake 12 to 15 minutes. Combine sugar glaze ingredients and mix until smooth. Drizzle on coffee cake.