2 Tbsp. Butter or margarine
1 C. Packaged biscuit mix
1/3 C. Evaporated milk, undiluted
1 Tbsp. Prepared cinnamon-sugar

Make Coffeecake:
Cut butter into tiny pieces over biscuit mix in medium bowl. Toss lightly with fork until butter is coated. Make a well in center.
Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened.
Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet.

With floured hands, pat down evenly into the skillet. Cook, covered, over very low heat, 12 to 15 minutes, or until a cake tester or wooden pick inserted in center comes out clean.

For Topping: Spread the coffeecake with 2 Ts butter or margarine.
Then sprinkle 1 ts prepared cinnamon-sugar over all of it.

Cut into quarters, and serve warm.