Week of April 18th-22nd 2016
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1 can of Pillsbury Grands Flaky Layers Biscuits
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1.5 cups Maple Syrup
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1/3 cup Brown Sugar
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1 tsp. Nutmeg
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1 cup cinnamon Sugar (1 part Sugar to 1/2 part Cinnamon)
In a medium sauce pot add the Maple Syrup and the Brown Sugar and bring up to a simmer. Cut each raw biscuit into fourths and roll each section into a ball. Gently add them into the simmering syrup, in small batches, leaving room for them to puff up.
Cover them and let them simmer until they’ve doubled in size - Turning them once, to coat each side of the dumpling evenly in the thick syrup sauce. Let them cool. While they’re cooling, mix up the cinnamon, sugar, and nutmeg in a bowl. Set aside. Gently toss each dumpling in the Cinnamon/Sugar/Nutmeg mix, for that French Toast crunch. Pile a few dumplings into your bowl and drizzle of the Maple Syrup Sauce.