Buttons And Bows

• 2 cups biscuit/baking mix
• 2 tablespoons plus 1/4 cup sugar, divided
• 1 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 large egg, beaten
• 1/3 cup 2% milk
• 1/4 cup butter, melted

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. 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. For bows, twist each circle to form a figure eight; place on a greased
4. . Bake at 400u0b0 for 8-10 minutes or until golden brown. Place buttons on another greased
5. . Bake for 6-7 minutes.
6. Brush tops of buttons and bows with butter; sprinkle with remaining sugar. Remove from pans to wire racks. Serve warm.
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. and buttons on another. Heat in a preheated 350u0b0 oven 6-8 minutes for bows and 2-4 minutes for buttons or until heated through.

biscuitbaking, sugar, ground nutmeg, ground cinnamon, egg, milk, butter

Taken from www.tasteofhome.com/recipes/buttons-and-bows/ (may not work)