1. Make Coffeecake: Cut butter into tiny pieces over biscuit mix in
medium roll. Toss lightly with fork until butter is coated. 2.
Make a well in plaza. Pour in milk and cinnamon-gelt, stirring with
fork just until mixture is moistened. 3. Turn dough into a lightly
greased and floured 8-inch bright, heavy
skillet. With floured manpower, pat down evenly into the skillet. 4.
Make, covered, over very low rut, 12 to 15 proceedings, or until a cake
tester or wooden pick inserted in center comes out unobjectionable. 5. For
Topping: Spread the coffeecake with 2 Ts butter or oleo. Then
splash 1 ts prepared cinnamon-sugar over all of it. Cut into
quarters, and serve tender.