Something Fun with Biscuits

So, in keeping with my bread theme, I have a really YUMMY addition.  It's much easier than making bread, yet still fills my need to eat bread of some kind with every meal.
About a year ago I had coupons for biscuits...and then they went on sale so cheap that they were free.  Naturally, I bought as many as I could with the coupons that I had and walked away with 25 cans of Pillsbury Grands! biscuits.
So what does one do with 25 cans of biscuits, you might ask?  Let's just say that baking them and serving them as biscuits got old pretty fast.  I heard you could freeze them if you removed them from the can but I was just too lazy to do it, so I found other things to try.  This was the hands down favorite.  They're quick and easy and can be made VERY last minute, which is how I do dinner most of the time.
An important thing to note, though, is that when they come out of the oven the jam in the middle is hot--and I mean HOT.  Like molten lava hot...like eating fire hot... It will literally remove the skin from inside your mouth if you're not careful.  Make them with enough time that they have about 15 minutes to sit before you serve them.  Unless you're serving them to your enemy... then go right ahead fresh from the oven.

CINNAMON THUMBPRINT BISCUITS

 1 can Pillsbury Grands! biscuits (I suppose you could use other biscuits, but these are the best)
1/2 cup sugar
2 teaspoons cinnamon
dash of nutmeg
1/2 cube melted butter
your favorite jelly or jam (I used my favorite peach/raspberry jam found here )

Combine the sugar, cinnamon and nutmeg in a small bowl big enough for the biscuits to be dipped. Melt your butter in a separate bowl.

Dip the biscuit in the butter.

Then coat with the cinnamon sugar.

Place them all on an UNGREASED baking sheet (they will be swimming in butter--especially if you bought the butter tastin' biscuits that are my personal favorite). I usually sprinkle more of the cinnamon sugar on top to cover up the spots where my fingers wiped it off.

With your thumb, press firmly in the center of the biscuit--almost all the way through to the pan but not quite.  I usually press one way then the other to make sure the hole is round, deep and firm.

Fill the holes with a small scoop of jelly.  You might think more jelly is better, but don't overdo it or it will just run all over the biscuit.  You want it to stay in the hole while it bakes.

 

Bake for approximately 20 minutes at the temperature recommended on the side of the can.  The edges are the best place to look to see if they're done--they should be golden.
Allow the biscuits to sit and cool for about 15 minutes before serving.