Equipment Needed
- A small baking sheet
- Parchment paper (a lifesaver for cleanup)
- Two small, shallow bowls (for sugar and butter)
- A sharp knife or kitchen scissors
- A pastry brush or spoon
- Tongs or a fork for tossing
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and line my baking sheet with parchment paper. This is crucial because the melted sugar and butter will create a sticky, delicious glue on the pan, and parchment paper means you can just toss it afterward—no scrubbing. While the oven heats, I get my stations ready. In one shallow bowl, I whisk together the granulated sugar, brown sugar, and cinnamon until it’s a uniform, sandy tan color. The scent that rises up is pure nostalgia. In another bowl, I melt the butter in the microwave until just liquid, then stir in that optional dash of vanilla. The aroma instantly becomes richer.
Now, for the biscuits. I separate the eight dough rounds and place them on my cutting board. Here’s a key step I learned: I use my sharp knife or kitchen scissors to cut each biscuit into six roughly equal pieces—just quarter it, then cut each quarter in half again. The goal is bite-sized, not perfect. Trying to roll them into balls is overcomplicating it; the rustic, craggy edges get the best coating. I let the pieces fall onto the parchment-lined sheet in a single layer, not worrying if they touch. They’ll puff and snuggle together in the oven, which is part of the charm.
The next part is wonderfully tactile. I carefully pour the melted butter over the scattered biscuit pieces. I use a spoon to gently toss and turn them, ensuring every nook gets glistening. Then, I sprinkle about half of the cinnamon sugar mixture over the top, toss again, sprinkle the rest, and give one final, gentle toss. I make sure they’re in a single layer as best I can, then I pop the tray into the hot oven. The sizzle as it goes in is so promising.(See the next page below to continue…)