Description
Delightful biscuits filled with sweet strawberry preserves, perfect for breakfast or brunch.
Ingredients
Scale
- 1/2 cup white sugar
- 1/2 teaspoon cinnamon
- One 12-ounce tube refrigerated buttermilk biscuits, separated
- 1/4 cup melted butter
- 10 teaspoons strawberry preserves
Instructions
- Combine the sugar and cinnamon in a small bowl; stir to combine and set aside.
- Dip each biscuit in melted butter to coat the top and sides thoroughly.
- Roll the butter-coated biscuits in the cinnamon-sugar mixture.
- Place the butter-coated biscuits on an ungreased cookie sheet, leaving space between them.
- Make a deep indentation in the center of each biscuit using the handle of a wooden spoon.
- Fill the indentation with 1 teaspoon of strawberry preserves.
- Bake in a preheated 375-degree oven for 15-18 minutes, or until golden brown.
- Let the biscuits cool on the cookie sheet for 10-15 minutes before serving.
Notes
For a healthier option, use whole-wheat biscuits and swap white sugar for coconut sugar.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: biscuits, strawberry, breakfast, brunch, dessert