Buttons And Bows

1. 1

   In a large bowl, combine the biscuit mix, 2 tablespoons sugar, nutmeg and cinnamon. Combine egg and milk; stir into dry ingredients just until moistened.

2. 2

   Turn onto a heavily floured surface; knead 5-6 times. Roll out to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; set centers aside for buttons.

3. 3

   For bows, twist each circle to form a figure eight; place on a greased

4. 4

   . Bake at 400u00b0 for 8-10 minutes or until golden brown. Place buttons on another greased

5. 5

   . Bake for 6-7 minutes.

6. 6

   Brush tops of buttons and bows with butter; sprinkle with remaining sugar. Remove from pans to wire racks. Serve warm.

7. 7

   Freeze cooled biscuits in resealable plastic freezer bags, putting the bows in one bag and buttons in another. To use, place bows on one

8. 8

   and buttons on another. Heat in a preheated 350u00b0 oven 6-8 minutes for bows and 2-4 minutes for buttons or until heated through.

* Per serving · 4 servings · Values may vary.