Cinnamon Biscuits

Cinnamon Biscuits 
Double recipe of biscuit dough
1/2 cup melted butter or margarine
1/2 cup brown sugar (or more)
1/2 tsp cinnamon (or more)
part of a package of "cook & serve" butterscotch pudding mix (optional)

Preheat your oven to 450 degrees.  Make your biscuit dough--a double recipe uses 4 cups of flour.  (If you're going for a quick version you could always use a couple of cans of prepared biscuits).  Either use the dough drop biscuit style (this is what the photos show) or roll it out and cut it into a quick grid of small squares. 

Melt the butter and pour it into a 9" x 13" glass pan.  Then, dump in the sugar, cinnamon, and butterscotch pudding mix and stir to combine.  Add the spoonfuls of biscuit dough (or small biscuits) to the pan. Turn each of the biscuits over once to coat with the cinnamon sugar mixture.

Bake in the hot oven for about 12 to 15 minutes until the biscuits are done.  Serve!

Tiffany's Notes: Doesn't that look a little like mashed potatoes and gravy?  :)  It isn't...this is a created recipe.  It's inspired by my love of the Butterscotch Caramel Pull-Apart rolls.  It has a different texture than the Pull-Apart rolls--the biscuits tend to absorb the buttery cinnamon sugar mixture. 

It's a good breakfast--and a nice twist on regular biscuits.  You could easily make a smaller pan with one batch of biscuits.  {I've rolled out the dough and cut it into small squares before--I think it looks better than the drop biscuit style.  But the drop biscuits are faster.}


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