1 can Buttermilk Biscuits, 8 biscuits
1/2 stick Butter, melted
1/2 cup sugar
1 tablespoon cinnamon
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!)