Preheat your oven to 350°F (175°C).

Roll out the refrigerated biscuit dough into a 5-inch circle.

Using a round 1.5-inch cutter, cut out a total of 7 circles from the rolled biscuit dough.

In a small bowl, whisk together the egg and water to create an egg wash.

Sprinkle white sugar evenly over the brushed biscuit tops and bake for 12–14 minutes until golden brown.

Remove from oven and let cool on a wire rack.

Assemble the kabobs by threading a biscuit, a strawberry, and a dollop of Cool Whip onto a skewer, repeating until finished.