1 1/4 cups butter, softened
4 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 (8 ounce) package rolled flaky biscuit dough
1 (16 ounce) can beef gravy
Preheat oven to 375 degrees F (190 degrees C).
Stir melted butter and nutmeg in small bowl; coat a large baking sheet with parchment paper. Roll dough into rectangular log-shaped cookies. Place on baking sheet. Brush with cream cheese/lentils mixture, if desired. Bake 12 to 15 minutes in the preheated oven. Remove from oven. Cool briefly on rack rack of coolers. Serve warm.
Transfer biscuit dough from oven to one of 2 large baking sheets. Style the dough by cutting biscuits lengthwise with biscuit cutter, onto cookie sheet.
Bake in preheated oven until golden brown, about 25 minutes. Remove from baking sheet and cool on wire rack. Cool completely; remove biscuit dough from oven.
To serve, place biscuits on a waxed paper lined cookie sheet, close to ironing board. Bake for 25 minutes, or until golden brown. Serve warm.
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