A sweet buttery coating disguises convenient refrigerator biscuits in this recipe form Dixie Terry of Goreville, Illinois. "With a houseful of children and now grandchildren, these cinnamony treats have become a classic for breakfast or a snack," she relates.
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/4 cup butter, melted
- In a small bowl, combine brown sugar and cinnamon. Separate biscuits; dip the top of each in butter, then in cinnamon-sugar. Place sugared side up on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Serve warm. Yield: 10 biscuits.
Originally published as School Day Biscuits in Quick Cooking January/February 2000, p11
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