2/3 c. all-purpose flour
1/2 c. sugar
1/4 c. butter, softened
2 eggs, separated
10 oz. can refrigerator flaky biscuits
1 tbsp. milk

Spoon flour into measuring cup, level off. In bowl, combine flour and sugar. Cut in butter until mix resembles coarse crumbs. Add egg yolks. Mix until well blended. Reserve 1/4 cup sugar mixture. Set aside.

Separate dough into 10 biscuits. Press or roll each to a 3x5 inch oval. Crumble 1-2 tablespoons sugar mixture over each oval to 1/4 inch of edge. Roll, starting at shorter side, wrapping dough around filling and rolling to opposite side.

Place seam side down on lightly greased cookie sheet. Beat egg whites with milk. Brush over rolls. Sprinkle evenly with reserved 1/4 cup sugar mixture. Press lightly into rolls. Bake at 375 degrees for 13-17 minutes.