Elephant Ears

Grandmas all over the country have long used scraps of unused pie crust dough to make larger versions of these sweet treats. This miniature version is just the right size--and much easier to assemble!

Easy Elephant Ears

• 1 tube Pillsbury Grands Flaky Layer Original Biscuits
• Cinnamon Sugar Mixture - I always keep a container in the cupboard so I don’t have an exact recipe – this really depends on you so mix a little sugar and cinnamon together until you like it) – you will need about a cup
• Oil for frying

In a frying pan, pour oil about 1 ½ inch high and turn burner on medium.

Using the layers, split the biscuits in half so you have 16 thinner biscuits 

Stretch each biscuit as thin as it will go without tearing and carefully place it into the hot oil.

Depending on how big your frying pan is you can put more than one biscuit in at a time but just avoid over crowding the pan.

When the biscuits are golden brown on the bottom, flip over and fry the other side (I used two forks to help flip the biscuit without splashing).

When the biscuits are done on each side, carefully place them on to a paper towel and blot the excess oil.

Cover both sides with cinnamon sugar and serve warm