These sweet treats are so easy, I’m almost embarrassed when people ask me for the recipe. They’re a snap to make with refrigerated biscuits, sugar, cinnamon and your favorite fruit preserves.
—Ione Burham, Washington, IA
Prep: 15 min. Bake: 15 min. + cooling Makes: 10 servings
1/2 cup sugar
1/2 tsp. ground cinnamon
1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits
1/4 cup butter, melted
10 tsp. strawberry preserves
1. Preheat oven to 375°. Combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar.
2. Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the top of each biscuit; fill with 1 tsp. preserves.
3. Bake 15-18 minutes or until golden brown. Cool 15 minutes before serving (filling will be hot).
1 biscuit: 178 cal., 5g fat (3g sat. fat), 12mg chol., 323mg sod., 31g carb. (14g sugars, 0 fiber), 3g pro. Diabetic exchanges: 2 starch, 1 fat.