I've had this recipe for years and just recently found it again while looking through my recipe box. Do you do that - prepare a dish for awhile, then move on to something else?
It's so easy, but it dresses up refrigerated biscuits nicely into a sweet, cinnamony breakfast treat. You can use homemade biscuits in this recipe, too, if you're a biscuit maker.
Here's what you need:
1 tube refrigerated buttermilk biscuits (10 count)
1/2 cup sugar
1 teas cinnamon
1/4 cup butter, melted
Strawberry preserves
First, mix the sugar and cinnamon together in a shallow bowl.
Separate the biscuits and dip them in the melted butter.
Coat all sides with the sugar mixture.
Place on an ungreased cookie sheet about 2-inches apart from each other. Make an indentation in each with the handle of a wooden spoon. Don't press through and make a hole, just an indentation.
Fill each indentation with about one teaspoon of preserves. I use strawberry, but of course you can use whatever kind you like.
Bake at 375 degrees for 15-18 minutes until golden brown. Let cool for several minutes before serving. The preserves get hot!
The sugar crystallizes on the outside and gives the biscuits a sweet crunchy shell. Yum!
yummy you just made me hungry!
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