I almost always keep Pillsbury biscuits on hand. They are an amazing short cut to making a quick grab and run bite in the mornings. Not for me so much, but for the kids. Well, not really kids, but when they were kids. Actually, they eat these still and they’re not kids or even children for that matter. Okay, I’m late to post because I’m loosing my sanity just a little. I’m just exhausted from work and family demands. At this very minute I’m hiding in my office, in hopes I can stay away from the chaos that surrounds me. Hello? Am I alone? All my love to all of you and hang in there with me. I will pull myself together. I always do! xoxo
click more for recipe One can of Pillsbury biscuits cut in half, all but one. The one goes into the center of the pie dish and is surrounded by the half’s. About 2 table spoons of melted butter, drizzled over uncooked and arranged biscuits. Generously sprinkle with cinnamon and sugar. Cook per Pillsbury directions. For the icing, I use about 4 tables spoons of Kraft Philly cream cheese, a dash of vanilla extract and C&H powder sugar to taste. Just mix a small portion. It’s easy and you can add a drop or two of orange juice or milk to keep the icing from being too stiff.