Nana’s Naughty Biscuits

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.

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She’d do this in a toaster oven. A toaster oven. I don’t think I’ve seen one of those in years!

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.

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Dip each biscuit into the melted butter, shaking off any excess.

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.

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If you have any cinnamon sugar left over, double coat the biscuits.

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Bake for 8 minutes or to the lowest time setting on the biscuit package.

I call these “naughty” biscuits because you feel like you should be spanked for eating them with your dinner. It’s a borderline dessert!

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They’re slightly crispy on the outside and fluffy on the inside. Each biscuit is sweet and a tad spicy from the cinnamon. It’s comfort food wearing a side dish costume.

And honestly, you don’t feel like you need dessert.

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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.

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2 Comments Add yours

  1. Agnes says:

    Spread blueberry jam in the middle.

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