Holy crap, these biscuits are to-die-for! I loved them way more than I thought I would. The recipe starts with canned biscuits that are dipped in butter and rolled in cinnamon and sugar and then topped with jam and baked. I used my Mom's homemade strawberry jam which has been my favorite jam my entire life. The end result is the softest, most tender, flaky biscuit with a crispy coating of sweet cinnamon and sugar and a fresh bright flavor from the jam.
I took one bite and knew this recipe is a keeper and will be made frequently from now on. Even the hubby gave them a huge thumbs up and said they are so good. You can use any flavor of jam you prefer. I have a delicious recipe for Less-Sugar Peach Freezer Jam that would be delicious, but I sure love how the pretty red color of the strawberry jam stands out.
These are perfect to make for Mother's Day and easy enough the kids could help.
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Cinnamon Sugar Fruit Biscuits
adapted from: Taste of Home
(Printable Recipe)
1 (16 oz.) can Jumbo Biscuits (8 per can)
1/2 c. sugar
1 Tbl. ground cinnamon
1/4 c. unsalted butter, melted
strawberry jam (or your favorite jam)
Preheat oven to 375 degrees. In a small bowl, combine cinnamon and sugar. In a separate small bowl, melt the butter. Dip top and sides of each biscuit in butter and then in the cinnamon and sugar mixture. Place on an ungreased baking sheet. Make a deep indent with your thumb in the center of each biscuit and fill with 1 - 1 1/2 tsp. jam.
Bake in preheated oven for about 15 minutes or until golden brown. Remove from oven and place biscuits on a serving platter, using a spatula. Allow to cool for about 10 minutes before serving (jam will be hot).
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