Instructions

• Preheat oven to 350°F. Use a small amount of the 1 tablespoon shortening to grease 11 cavities of a muffin tin; reserve the remaining shortening for the chocolate drizzle.
• Open the can of Pillsbury Grands! Blueberry Biscuits. Cut each biscuit into 4 pieces and place all pieces into a large zip-top bag.
• Add 1/3 cup granulated sugar and 1/2 teaspoon of the 3/4 teaspoon cinnamon (reserve the remaining 1/4 teaspoon) to the bag with the biscuit pieces. Seal the bag and shake until the biscuit pieces are evenly coated with the cinnamon sugar.
• In a microwave-safe bowl, melt 1/2 cup butter until fully liquid. Stir in 1/4 cup brown sugar and the reserved 1/4 teaspoon cinnamon until the brown sugar is dissolved and the mixture is combined.
• Spoon an equal amount of the butter-brown sugar mixture into each of the 11 greased muffin cavities, using all of the butter mixture.
• Divide the coated biscuit pieces evenly among the 11 muffin cavities. Press the pieces down gently so they fit into the cavities and are coated with the butter-brown sugar mixture.
• Bake for 10–13 minutes, until the tops are golden and the centers are no longer doughy. Remove from the oven and let the muffins cool in the pan for about 5 minutes, then invert the pan and remove the muffins to a cooling rack or plate.
• While the muffins cool, place 1/2 cup white chocolate chips and the remaining portion of the 1 tablespoon shortening in a microwave-safe bowl. Melt in short intervals (stirring between) until smooth.
• Drizzle the melted white chocolate over the warm muffins (you can spoon it on or put it into a small bag and snip a corner to pipe). Serve.