1/4 c. sugar
3/4 tsp. cinnamon
1 (9.5 oz.) can refrigerated biscuits, separated
3 tbsp. butter, melted
1/4 c. chopped walnuts

Combine sugar and cinnamon. Roll each biscuit on all sides in butter and then in sugar mixture. Place coated biscuit into cup or muffin pan. Make a large, deep thumbprint in center of each biscuit. Fill with equal amount of walnuts. Bake in preheated 400 degree oven for 10 to 12 minutes or until golden brown. Yield: 10 biscuits.