Heat about an inch of water in a small pan and dissolve a teaspoon of salt in it. Carefully dip some shredded wheat biscuits into it (they’ll fall apart if you handle them too much).
Set the salted biscuits in a greased skillet and dot with butter. Cook, covered, over medium heat until the bottoms get crispy and slightly browned.
Good for breakfast with eggs, or as a side dish for lunch or dinner.