Cinnamon Sugar Jelly Biscuit Doughnuts

When I was a kid my mom used to make these “doughnuts” every so often, and they’ve always been something special to me. This batch didn’t turn out to be the prettiest things, but looks aren’t everything right? The biscuits could have been colder and the butter a little cooler and I probably could have tried harder to remember to spray the cookie sheet down to avoid stickage. The jelly “filling” is really versatile, too. I used black raspberry this time, but you could also use some sort of fruit compote. One day I’d love to venture into the world of from scratch biscuits, too.

Cinnamon Sugar Jelly Biscuit Doughnuts

• 1 can small refrigerator biscuits (or jumbo if that’s how you roll)
• 1/2 stick butter
• 3/4 C granulated sugar
• 1 rounded Tbsp cinnamon
• your favorite jam or jelly

Preheat oven according to biscuit label. Melt the butter in a shallow bowl. In a separate shallow bowl combine the sugar and cinnamon. Coat each biscuit thoroughly in melted butter then dredge in the cinnamon-sugar mixture. Don’t skimp! Spray your cookie sheet down with cooking spray and place biscuits evenly. Using the back of a spoon, make a divot in the middle of each doughnut and place a small amount of jelly filling inside. (Don’t worry, it will melt and run over. No need to freak out.) Bake according to biscuit directions. Once done let doughnuts cool slightly and devour.