Gram’s Up ‘N’ Down Biscuits

My mom made these biscuits for us when I was a kid. And her mom made them for her when she was a kid! They’ve been in the family a long time. I decided to share these today because I keep seeing cinnamon pull apart bread recipes on Pinterest and it made me realize that my Gram was way ahead of her time! These are, of course, a little thicker and more dense than the pull apart bread, but it’s the same concept. Warm, cinnamony, breakfast treat that will be devoured!

These biscuits bring a flood of memories back. I can just see my mom now in her robe, rolling out the dough, doing a double batch because we ate so many, and me begging to taste them before they were even out of the oven. And really people, they are so easy to make. So treat your family (and you!) to a yummy breakfast treat. I know my husband and kids are so happy every time I make these.

Gram’s Up ‘N’ Down Biscuits

  • 2 cups flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 3 Tablespoons sugar
  • ½ cup shortening or butter
  • 2/3 cup milk

Preheat oven to 425 degrees.

In a medium mixing bowl, cut the shortening into dry ingredients. Add milk and stir. Knead 10 times on floured board. Roll into a rectangle 1/4″ thick.

Melt ¼  cup butter. Spread on the dough. Sprinkle a mixture of ¼ cup sugar and 1 Tablespoon cinnamon over the buttered dough.  Cut into 5 lengthwise strips. Stack strips one on top of the other, then cut into 12 pieces. Place each piece on its side (so that the 5 layers are visible) in greased muffin tin.

Bake for 12 minutes.

***Anyone who knows me knows that I am a sugarholic. So, I added a quick glaze to smother these biscuits in. Gram’s recipe does not call for this, and honestly, they don’t need it. But somehow the glaze keeps calling to me! (1/2 cup powdered sugar, 2 Tablespoons milk and a splash of vanilla)

The biscuits before going in the oven

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Monkey Bread

 

If you like dessert for breakfast, then this is the dish for you! OK, it’s not exactly dessert, but the way my family inhales this you might think that it was! Buttery, cinnamony (is that a word?), gooey, pull apart, yumminess! Monkey Bread has been around for a while and this recipe is a semi-homemade, make the night before, easy recipe! Plus, it has all the gooey goodness that monkey bread is famous for. The secret is adding the butterscotch pudding packet. Yes, pudding! I had my doubts at first too, but once I tried it I knew it was a must! The recipe is semi-homemade because I use Rhodes Frozen Dinner Rolls. (I can’t always be a rock star momma!) But, when I have the time I use Shannon’s Famous Roll Recipe. Both are delicious, one just takes a wee less time.

Monkey Bread

  • 20 frozen Rhodes dinner rolls
  • 1/2  package cook & serve butterscotch pudding (NOT INSTANT)
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon

Place the frozen dinner rolls in a greased bundt pan. Using only half the pudding packet, sprinkle over the rolls evenly. In a medium bowl combine melted butter, brown sugar, and cinnamon. Pour cinnamon mixture over the rolls. Place on counter uncovered overnight to rise. Get up before your kids and preheat oven to 350 degrees. Bake for 20-28 minutes, or until tops of rolls are a dark golden brown. Remove from oven. Place a large plate on top of the bundt pan and quickly flip so the bundt pan is now on top, upside down. Remove bundt pan and let monkey bread cool 5 minutes on plate before serving.