Many of my childhood summers involved extended trips to New York to stay with my grandmother.
In the morning there’d be fluffy pancakes, bacon fried in a cast iron skillet, and maybe even an egg sizzled in the remaining bacon grease. For lunch we’d have salads or BLT’s, and a microwaved “baked” potato topped with butter, garlic powder, and a slice of yellow American cheese.
Dinners would include spaghetti with “gravy” and homemade meatballs, or chicken cutlets or pot roast, literally cooked stovetop in a pot.
Snacking happened between meals. And there was always a treat before bed.
It’s a wonder I didn’t moonlight as an anchor for a major cruise ship.
Of all the great dishes my grandmother made.. (Did I mention her cucumber salad?).. one of the simplest “sides” stands out.
She’d crack open a can of those refrigerated biscuits, dip them in butter, roll them in cinnamon and sugar, then bake them.
As an adult, I’m not a big fan of pre-made biscuits. They’re loaded with weird ingredients. But you know what? I can’t stroll down memorable meal lane without them, so I’ll make an exception!
Here’s what you need:
1 can refrigerated biscuits (your choice)
4 Tbsp. butter (use salted for this)
1 cup granulated sugar
1 tsp. ground cinnamon
Preheat the oven according to the directions on the biscuit package.
Melt the butter in the microwave.
Crack open the biscuits. I love this part. It’s like operating a confetti cannon.
In a bowl, combine the sugar and cinnamon.
Drop the buttered biscuit into the bowl of cinnamon and sugar and coat it evenly.
Spread them out on a non-stick baking sheet or on a baking sheet covered with non-stick foil or parchment paper.
I call these “naughty” biscuits because you feel like you should be spanked for eating them with your dinner. It’s a borderline dessert!
And honestly, you don’t feel like you need dessert.
I remember these biscuits for two reasons: They’re a real treat… and my grandmother let me dip them in the butter and the cinnamon sugar. It felt good to be a kid who could make something so good and easy.
Tip: Snatch a few from the dinner spread and save them for the next morning. Nuke them for 10 seconds. Eat with a fork. Breakfast bliss. I promise.