1 can of Pillsbury Grands Flaky Layers Biscuits
1.5 cups Maple Syrup…good quality if possible
1/3 cup Brown Sugar
1 tsp Nutmeg
1 cup cinnamon Sugar (1 part Sugar to 1/2 part Cinnamon)
A dollop of Mascarpone, optional
In a medium sauce pot add the Maple Syrup and the Brown Sugar, bring up to a simmer.
Cut each raw biscuit into fourths and roll each section into a ball.
Gently add them into the simmering syrup…in small batches, leaving room for them to puff up.
Cover them and let them simmer until they’ve doubled in size turning them once,
to coat each side of the dumplings evenly in the thick and amazing reduced syrup sauce.
Let them cool
While they’re cooling, mix up the cinnamon, sugar, and nutmeg in a bowl and set aside.
Gently toss each dumpling in the Cinnamon/Sugar/Nutmeg mix for that French Toast crunch.
Pile a few dumplings into your bowl and top them with a scoop of Mascarpone or Sour Cream & a nice drizzle of the reduced Maple Syrup Sauce.