1/2 cup sugar
1/2 teaspoon ground cinnamon
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
1/4 cup butter, melted
10 teaspoons strawberry preserves
In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar.
Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves.
Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).
Yield: 10 servings.