Ingredients
- 2 cans biscuits or 14 homemade balls of biscuit dough
- 1 stick unsalted butter, melted
- 1 cup brown sugar
- 1 tbsp cinnamon
- All purpose flour for rolling
Instructions
Equipment
Big Green Egg Deep Dish Baking Stone
Method
Set your EGG up for Indirect cooking with a convEGGtor at 400°F/204°C.
Mix the butter, sugar and cinnamon in a bowl. On a floured surface, roll out each biscuit to about ¼ inch thick. Put a small spoonful of the butter mixture in the middle of the dough and pull the sides up and pinch together to close – like a dumpling. Repeat for each biscuit.
Oil the baking stone, and arrange the biscuit pockets just lightly touching each other. Place on the EGG and cook for 12-15 minutes or until the tops are golden brown. Let rest and drizzle with the icing. Serve warm for dessert or breakfast.
Icing Ingredients
- ½ cup confectioners’ sugar
- 1 tbsp vanilla
- ¼ cup heavy cream
Icing Instructions
Mix together confectioners’ sugar, vanilla and heavy cream and set aside.