Cinnamon Biscuits

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!