CARAMEL-CINNAMON BISCUITS
Dress
up frozen biscuits with a cinnamon-caramel coating. Since the biscuits
are frozen, use a low-mix setting to quickly thaw and bake them. Enjoy
with eggs for breakfast or with coffee for a mid-morning treat.
3 tablespoons butter
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons light corn syrup
1 tablespoon water
6 frozen ready-to-bake biscuits (from 25 oz. pkg.)
1. Combine butter, brown sugar, cinnamon, corn syrup and water in 8 or 9-inch round silicone baking dish.
2. MICROWAVE (100%), uncovered, 45 to 60 seconds or until bubbly, stirring once.
3. Preheat microwave-convection oven to 375 degrees. Arrange biscuits on sauce, turning each to coat with sauce.
4.
COMBO-BAKE on low rack with low-mix setting at 375 degrees for 14 to 16
minutes or until biscuits are no longer doughy. Let stand 3 minutes;
invert onto serving plate.
About 6 Servings
TIPS ยท If desired, sprinkle caramel mixture with 1/4 cup chopped walnuts or pecans before adding biscuits.
>When preparing with refrigerated biscuits, bake as directed on package.
Nutrition Info/Serving: 267 calories, 4 g protein, 31 g carbohydrate, 15 g fat, 15 mg cholesterol, 647 mg sodium, .2 g dietary fiber.