Preheat & Melt Butter — Preheat oven to 350°F (175–180°C). Add 1–2 Tbsp butter to a 6×9-inch baking pan and place in the oven to melt, coating the base and corners.

Cut the Biscuits — Open the biscuit tube and cut each biscuit into quarters (keep dough cold for cleaner cuts).

Coat in Cinnamon Sugar — In a large zip-top bag or bowl, mix ¼ cup sugar (half white, half brown) with 1 tsp cinnamon. Add biscuit pieces and toss/shake to coat evenly (work in two batches if needed).

Arrange in Pan — Remove hot, buttered pan carefully. Spread coated dough in a single layer with a little space between pieces for airflow.

Bake — Bake 15 minutes, until puffed, golden, and set in the center. Edges should look caramelized; tops should spring back to a gentle press.

Make Icing — Whisk ¼ cup powdered sugar, 1–2 tsp milk, and ⅛ tsp vanilla until smooth and pourable; adjust thickness with a drop of milk or a spoon of sugar.

Finish & Serve — Drizzle icing over hot bites. Serve warm for best crisp-meets-tender texture. (Optional: dust with a pinch of cinnamon sugar before icing sets.)