1 can Buttermilk Biscuits, 8 biscuits

1/2 stick Butter, melted

1/2 cup sugar

1 tablespoon cinnamon

Raspberry Preserves


Preheat oven to 350 degrees.


Combine sugar and cinnamon in a small bowl.

 Cut each biscuit in half. 

 Roll each half into a ball

 Dip the ball in butter and then roll in cinnamon sugar mixture.

 Place in a muffin pan.

 Bake for 13-15 minutes.

 Immediately make an indention in each biscuit.

 Remove from pan and place on a serving plate.

 Place a dollop of raspberry preserves in the center of each.

 Makes 16  (Too bad they don't make a 16 hole muffin pan!)