What I use
For the biscuit bites
- 1 small roll of canned biscuits (6–8 biscuits; store brand works fine)
- 1/4 cup sugar (I like half white and half brown for balance)
- 1 teaspoon ground cinnamon
- 1–2 tablespoons butter (unsalted or salted, depending on what I have)
For the icing
- 1/4 cup powdered sugar
- 1–2 teaspoons milk (I start with 1 teaspoon and add drops as needed)
- 1/8 teaspoon vanilla extract (optional, but it deepens the flavor)
I use whatever small pan I have handy—something like a 6×9‑inch pan or a toaster‑oven pan is perfect because it keeps the biscuit pieces close together so they puff up into pull‑apart bites instead of spreading out too much.
How I make Cinnamon Sugar Biscuit Bites
I preheat and melt the butter
First, I heat my oven to 350°F (175°C). I place 1–2 tablespoons of butter into my small pan and slide it into the oven while it preheats so the butter melts and coats the bottom. By the time I’m done prepping the biscuits, the butter is usually melted and ready for me.
I cut and coat the biscuits
While the oven is heating, I open the can of biscuits and separate them. I cut each biscuit into quarters so I end up with small bite‑sized pieces. In a small bowl or a resealable plastic bag, I combine my cinnamon and the sugars—half white, half brown—until they’re evenly mixed.
I drop the biscuit quarters into the cinnamon‑sugar mixture, a handful at a time, and shake or toss them until each piece is well coated. I like to make sure every surface gets a layer of sugar and cinnamon so I don’t have any plain dough spots.
I arrange and bake
I carefully pull the pan with melted butter out of the oven and tilt it gently so the butter coats the bottom. Then I place the coated biscuit pieces into the pan, scattering them evenly and letting them overlap a little so they bake into a pull‑apart cluster. I pop the pan back into the oven and bake for about 15 minutes, or until the biscuit bites are puffed, golden brown on top, and look cooked through in the center.
I make the icing
While the biscuit bites bake, I make the icing. In a small bowl, I whisk together 1/4 cup powdered sugar, 1 teaspoon of milk, and a dash of vanilla until smooth. If it seems too thick to drizzle, I add a few more drops of milk; if it gets too thin, I sprinkle in a little more powdered sugar until I have a smooth, pourable glaze that will cling but still run over the warm bites.
I drizzle and serve
When the biscuit bites come out of the oven, I let them sit for about 2 minutes so the bubbling slows down but they’re still hot. Then I drizzle the icing all over the top in zigzags or a loose pattern, letting it sink into the gaps and cling to the tops. I like to serve them warm, straight from the pan, and let everyone pull apart the pieces with their fingers or a fork.
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