- 2 T butter, melted
- 2 T sugar
- 1 t cinnamon
- 6 frozen Pillsbury Mini Grands biscuits
Spray an oven-proof with cooking spray, then throw in a few pecans. Dip the biscuits first in melted butter, then roll in cinnamon-sugar mixture and place in bowl. Add a few more nuts, and pour the leftover butter and cinnamon mixture over the top. Bake at 350 degrees for 20-30 minutes, or until the biscuits are firm to the touch. (you won't be able to tell from browning because of the cinnamon.) Invert onto a plate.
This was so very delicious, I have to admit, I ate the whole thing myself, although not at one sitting (it was two sittings).
- 4 T butter, melted
- 4 T Splenda (or sugar if you don't need/want sugar-free)
- 2 t cinnamon
- 12 Pillsbury frozen Mini Grands biscuits
- chopped pecans (I didn't measure)
Just as in the regular version of this I made earlier this, I melted the butter in a small bowl, and mixed the Splenda and cinnamon in another. After spraying a load pan with cooking spray, I sprinkled in a handful of nuts. Dip the frozen mini biscuits first in melted butter, then roll in Splenda-cinnamon mixture, then place in the loaf pan. The leftover cinnamon mixture and melted butter I poured over the top, then added anther handful of chopped nuts. Bake at 350 for about 25 minutes, or until the biscuits are firm to the touch. Invert onto a serving plate.
This was pretty good, but I have to admit--the one I made using sugar was better. The sugar-free version was good if you haven't had sugar in a while, but I've been pretty hit-or-miss with my sugar intake lately, so having both in the same week may have disturbed my taste buds just a wee little bit. I thought the sugar-free version was a little drier, and not as sweet tasting. Splenda dissolves much quicker and more thoroughly in liquid than sugar does--so it works well in many things, like the ice-box pickles I made this year. And in baking, you definitely need to follow the package directions and add additional powdered milk and baking powder to make up for the bulk and other that sugar adds. But it also doesn't melt the same as sugar, either, hence the drier result, and it doesn't candy-fy. Yes, yes, I know that this is not a technical term, but I don't know what else to call it. So I think this particular recipe, the sugar-free version at least, would be better with some additional moisture. Not butter--but maybe a little evaporated milk? Hmmm. I'll have to think about that. Any suggestions?
Meanwhile, I'd love to have you link any sugar free recipes or product reviews that you may have.
Until next time, good cooking, and good eating!
This post is linked to:
Recipe Swap Sunday at Remodelaholic
Just Something I Whipped Up at the Girl Creative
Meatless Monday at My Sweet and Savory
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
Tuesday Night Supper Club at Fudge Ripple
Tuesdays at the Table at All the Small Stuff
This Week's Cravings From My Tiny Kitchen