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July 7, 2014

Breakfast Dumplings

After a busy Holiday weekend, how about something easy for dinner? I have already made these breakfast dumplings a few times, and each time I make them, I swear they get better! They are delicious! These remind me of french toast, but BETTER! Hubby isn’t a huge fan, he prefers omelets over french toast, but I am a a HUGE fan.IMG_0188 Ingredients: 1 can Pilsbury Grands Biscuits 2 c. Maple syrup 1/3 c. Brown sugar 2 Tbsp. Cinnamon sugar (I typically mix equal parts cinnamon and sugar)   Directions: 1) In a medium saucepan mix syrup and brown sugar over medium-high heat 2) While syrup mixture is heating, break biscuits apart and cut each biscuit into quarters. Roll each quarter-sized piece into a ball Breakfast Dumplings 3) Once syrup mixture is boiling, turn heat down to medium and place about eight biscuit balls into the saucepan (the balls will grow as they warm).Breakfast Dumplings simmered in maple syrup 4) Simmer biscuit balls about 3 minutes, then turn and simmer another 3 minutes on the other side.
5) Take biscuits out of saucepan and sprinkle with cinnamon sugar. Eat warm, and refrigerate leftovers.
I typically need to do 2-3 batches using a 2 qt. saucepan. Enjoy!IMG_0185 logo-regular

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