Butter Rolls, Old School
- 2 can(s)
- canned buttermilk biscuits
- 16 pinch
- 16 tsp
- butter, softened (margerine is ok too)
- 2 c
- 1/3 c
- 1/2 tsp
- vanilla extract
- 1 Tbsp
Fold biscuit in half, and seal edges, you will have a bumpy half moon shape. If you want to make it decorative you can pinch together like a pie crust. The idea is to seal the butter and sugar inside. Place in baking dish. Repeat for all remaining biscuits.
Place rolls back in the oven and bake until sauce is bubbling and thickened, about 15-20 minutes.
If you are making this dish for only 2, you can use just one can of biscuits and cut sauce ingredients in half, it will still be delicious.
I have also had people ask about making this recipe without the sugar. It might be possible to substitute sugar for splenda. You might have to use the splenda that is measured same as cup of sugar. Either way, if anyone tries it, let me know how it turns out. :D Enjoy!!!