Picky Bread
Picky Bread is a warm, cinnamon-sugar biscuit dessert with a moist, cake-like texture, perfect for sharing at family gatherings or cozy dessert moments.
Ingredients
Instructions
- Cut each buttermilk biscuit into four pieces.
- Mix sugar and cinnamon together in a bowl.
- Roll each biscuit piece in the cinnamon-sugar mixture.
- Place the coated biscuit pieces in a greased Bundt or angel food cake pan.
- Melt margarine in a saucepan over medium heat.
- Add the remaining cinnamon-sugar mixture to the melted margarine and bring to a boil, stirring constantly.
- Pour the hot cinnamon-sugar mixture and melted margarine over the biscuit pieces in the pan.
- Bake at 350°F (175°C) for 30 minutes.
- Once baked, invert the pan onto a plate and serve warm.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the melted margarine. If you prefer a healthier option, you can substitute the margarine with coconut oil. Be sure to check the biscuits for doneness; they should be golden brown. You can also experiment with different spices like nutmeg or pumpkin pie spice to add variety. This is a great treat to enjoy alongside Southern Sugar Cream Pie.
Serving Suggestions
Serve warm for the best experience, and consider drizzling with a little extra melted margarine or cream cheese icing for added indulgence. This dish pairs beautifully with Acini Di Pepe Fruit Salad for a refreshing contrast. Enjoy as a breakfast treat or a sweet snack; it’s perfect for gatherings or casual get-togethers.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week. To reheat, place individual servings in the microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Picky Bread contains roughly 813 calories, with 11g protein, 76g carbohydrates, and 53g fat. It is an excellent source of iron (22% of the Daily Value) and protein (21% of the Daily Value). Note that it is relatively high in sodium, at 1768mg per serving (77% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of biscuits instead of buttermilk biscuits?
Yes, you can substitute buttermilk biscuits with other refrigerated biscuit dough, like flaky or crescent rolls. However, the taste and texture may vary slightly. Experimenting with different types can lead to delicious variations in your Picky Bread.
What can I do if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a standard round cake pan or an 8x8-inch baking dish. Just ensure to adjust the baking time as needed, checking for doneness with a toothpick; the bread should be cooked through and golden brown.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the biscuit pieces and coat them in the cinnamon-sugar mixture the night before. Store them in the refrigerator, then simply pour the hot margarine mixture over them and bake in the morning for a fresh, warm treat.
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).