3 tbsp. sugar
1/2 tsp. ground cinnamon
1 (4.5 oz.) can refrigerator buttermilk biscuits
1 tbsp. butter, melted

Preheat oven to 450 degrees. Stir sugar and cinnamon in a small bowl until mixed, cut biscuits in half, dip tops in melted butter, then in cinnamon-sugar. Place on ungreased cookie sheet with the top up. Use any leftover cinnamon-sugar on toast. Bake about 8 minutes or until golden. Serve with scrambled eggs and fresh fruit.