Yield: 4 servings
|2 tablespoons||Butter or margarine|
|1 cup||Packaged biscuit mix|
|⅓ cup||Evaporated milk, undiluted|
|1 tablespoon||Prepared cinnamon-sugar|
1. Make Coffeecake: Cut butter into tiny pieces over biscuit mix in medium bowl. Toss lightly with fork until butter is coated. 2.
Make a well in center. Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened. 3. Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet. With floured hands, pat down evenly into the skillet. 4.
Cook, covered, over very low heat, 12 to 15 minutes, or until a cake tester or wooden pick inserted in center comes out clean. 5. For Topping: Spread the coffeecake with 2 Ts butter or margarine. Then sprinkle 1 ts prepared cinnamon-sugar over all of it. Cut into quarters, and serve warm.
Submitted By MICHELLE BRUCE On 11-22-94