Posted: 10/23/2011 10:31:24 AM
The cooking time is about 17 minutes IF you let the biscuits come to room temp. or leave them out for 30-45 minutes before making. I generally get the biscuits out of the fridge when I get up in the morning and by the time we are ready to eat they have warmed up quite a bit.
Posted: 10/23/2011 10:20:41 AM
This has become my Sunday morning favorite!! By letting biscuits come to room temp before making, the cooking time only needs to be increased by a couple minutes. Perfect for tailoring to individual tastes (with or without nuts, more butter/brown sugar mixture etc.). We LOVE this recipe!!
Posted: 9/29/2011 11:59:28 PM
I am a teacher and I do a cooking club for 1st through 5th graders. I made these once and used a toaster oven and lined each one of the muffin tins with foil and it made it easy to serve each student their own biscuit. I gave each student a biscuit and a snack-sized zip-lock bag with cinnamon and sugar. They would pull apart or cut their biscuits and put in their own bags. The kids loved it.
Posted: 9/20/2011 1:23:15 AM
I have actually been making these for years as a quick sweet warm treat. It is a very easy recipe and my family loves it.
Posted: 9/17/2011 11:00:50 PM
My family loves these. We make them together on Sunday morning
and then wait as they bake and make the entire house smell wonderful!! We do add a little more sugar and cinnamon when we are shaking the biscuit parts.
Posted: 8/13/2011 10:24:38 PM
Cook slightly longer....5-10 minutes.
Posted: 5/16/2011 10:26:19 AM
Mix 1/2 cup melted butter or margarine and mix it with 1/2 cup packed brown sugar and spoon 1 Tbsp of this mixture into each muffin cup.
Posted: 5/13/2011 11:49:08 AM
I'm sorry. The directions for the recipe were confusing to me. The recipe asked for margarine but the directions had no mention of the use of the margarine. It also asked for 1 tablespoon of mixture into the muffin cups. What mixture? Can the recipe be resubmitted with more concise directions?
Posted: 4/24/2011 7:00:13 PM
I served these with Easter brunch, but only wanted 6 of them. I had a great idea on how to accomplish this. I used one can of muffins and let them come to room temperature. Followed the recipe using 1/3 cup of butter and the same amount sugars and cinnamon. I used individual 6 oz. custard cups instead of a muffin pan and sprayed them with cooking spray. Baked the cups on a cookie sheet for about 18 minutes. Let them cool for a few minutes and flipped them over on individual small plates. They were the hit of brunch and was told to keep this as part of Easter brunch.
Posted: 4/13/2011 3:24:44 PM
I made this recipe with the addition of chocolate chip morsels and added a drizzle of melted chocolate on top before serving. Excellent way to make an individual cake for each guest at a dinner party.