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.

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.

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.

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

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!

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.

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.


2 Comments Add yours

  1. Agnes says:

    Spread blueberry jam in the middle.

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