For picky eaters, you can roll some of the hot fry pies in just plain sugar or even powdered sugar, skipping the cinnamon. If your family loves a little filling, you can place a teaspoon of apple butter, thick jam, or pie filling in the center of each flattened biscuit, fold it over into a half-moon, pinch the edges tightly with a fork, and then fry as directed—just be sure the seal is tight so the filling doesn’t leak. For a slightly lighter version, cut each biscuit in half before rolling so the pies are smaller and more snack-sized. You can also play with spices: add a pinch of nutmeg or pumpkin pie spice to the sugar for a cozy fall twist, or a tiny splash of vanilla extract to the sugar (stir well and let it dry a bit) for extra aroma. If you don’t want to deep-fry, you can shallow-fry with a little less oil and flip more often, or even air-fry the flattened biscuits at 350°F until golden, then brush lightly with melted butter and toss in the cinnamon sugar. These keep their best texture when eaten right away, but if you have leftovers, re-crisp them in a warm oven for a few minutes before serving.
