1 ea 16 oz tube buttermilk
-biscuits.
(Grands Homestyle)
6 tb Melted butter
1/2 c White sugar
1/2 c Packed brown sugar
1 1/2 ts Ground cinnamon
MMMMM--------------------------OPTIONAL-------------------------------
1/2 c Maple syrup
*really don't need that
Cut each biscuit into 3 pieces
(I used the small bundt cupcake pan)
Preheat oven to 350 (convection will read 325)
Spray muffin cups with nonstick baking spray, dust with flour.
Pour melted butter into a medium bowl. In another medium bowl stir
together sugars and cinnamon.
Dip biscuit pieces into the melted butter, than dredge in sugar
mixture making sure dough is covered.
Place 3 biscuit pieces into each muffin cup. Sprinkle some additional
topping over top of dough. (The leftover sugar mixture is great for
making cinnamon toast)
Bake 15 - 17 minutes until golden brown. Let stand 5 minutes. Loosen
sides of muffin (gently) with small spatula
Remove and let cool.
These freeze very well.
Very nice muffin. Will make again.
Might use Large Muffin tins (didn't have any)
Recipe from Taste of the South Magazine. April 2015
