Cinnamon Fruit Biscuit Crunchies
Sweet cinnamon fruit biscuit crunchies are flaky, buttery pastries filled with fruit preserves, perfect for breakfast or a sweet snack, appealing to all ages and flavor preferences.
Ingredients
Instructions
- Preheat oven to 375°F.
- Separate the biscuit dough into 10 biscuits.
- Combine sugar and cinnamon in a small bowl.
- Dip both sides of each biscuit in melted margarine, then in the sugar mixture.
- Make a deep thumbprint in the center of each biscuit and fill with 1 teaspoon of fruit preserves.
- Place the biscuits in an ungreased 13 x 9-inch pan and bake for 15 to 20 minutes or until golden brown.
- Serve warm or cool.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don’t have fruit preserves, you can substitute with jam or even chocolate spread for a different twist. Ensure to create a deep thumbprint in the biscuits to hold the filling well. For an added crunch, sprinkle some chopped nuts on top before baking. These biscuit crunchies pair beautifully with Baked Escalloped Apples for dessert.
Serving Suggestions
These Cinnamon Fruit Biscuit Crunchies are delightful served warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream on the side. They also make a great breakfast treat or afternoon snack with coffee or tea. For a fun twist, serve them alongside Salad Dressing(This Dressing Is Like Bob Evans') as a dip for a sweet and savory combination.
Storage & Reheating
To store leftovers, place the cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. To reheat, simply warm them in the oven at 350°F for about 5-10 minutes until heated through, which helps maintain their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Fruit Biscuit Crunchies contains roughly 150 calories, with 1g protein, 12g carbohydrates, and 11g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit preserve?
Absolutely! You can use any fruit preserve or jam you prefer, such as raspberry, apricot, or even a citrus marmalade. Each will bring its own unique flavor to the biscuits, allowing you to customize them to your taste.
What if I don't have a 13 x 9-inch pan?
If you don't have a 13 x 9-inch pan, you can use two smaller baking sheets or any oven-safe dish that can accommodate the biscuits. Just make sure they have enough space to spread slightly while baking.
Can I make these biscuits ahead of time?
Yes, you can prepare the biscuit dough and fill them with fruit preserves ahead of time. Assemble them, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they're coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).