I’m gonna start off with a close-up, beauty shot of these babies.
Look at that ooey-gooey mess! THAT is what every breakfast, every morning should look like (followed by 2 hours of cardio).
I got this cookbook, “Sticky, Chewy, Messy, Gooey” by Jill O’Connor as a gift.
I’ve only tried a few recipes from this cookbook, and a couple of them I didn’t really care for …. but these Sticky Biscuits were delightful!
I did make a few changes to the recipe to make the biscuits extra light and fluffy. So below is my adapted recipe.
Quick Sticky Biscuits(makes 12 big biscuits)INGREDIENTS:
Sticky Pecan/Walnut Sauce:
1 cup packed light brown sugar
1/2 cup dark corn syrup
3/4 cup unsalted butter
1 1/2 cups chopped pecans or walnuts, toasted (I used walnuts, but will definitely use pecans next time to sweeten the biscuits even more).
2 cups all purpose flour
2 cups cake flour
2 Tablespoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 cup very cold unsalted butter, cut into 32 small pieces
1 1/2 to 2 cups cold buttermilk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 stick unsalted butter, melted
1. Preheat over to 425 degrees. Grease a 9 by 13 inch pan with softened buter or spray with nonstick cooking spray.
2. To make the sauce: Combine the brown sugar, corn syrup and butter. Melt over low heat and gradually bring to a gentle boil for 3-5 minutes. Stir in the chopped nuts. Pour the mixture into the prepared pan and spread evenly. Set aside.
3. To make the biscuits: In a large bowl, sift together the flours, baking powder, baking soda, and salt. Cut the butter into the flour mixture using a pastry cutter or food processor. Blend until most of the mixture looks like coarse crumbs.
4. Make a well in the middle of the flour mixture and pour in the buttermilk. Gentle mix until the buttermilk is incorporated. Do not over mix! Turn the dough out onto a lightly floured surface and knead a few times. Pat the dough into a 3/4 inch thick rectangle. Use a sharp knife to cut into 12 square biscuits (I like circles, so I used a small bowl to cut mine into circles).
5. To make the topping: In a small bowl stir together the sugar and cinnamon. Brush the tops of the biscuits with the melted butter and sprinkle with cinnamon-sugar mixture. Place the biscuits, cinnamon side down into the pecan syrup-lined pan. Brush the tops (once the bottoms) of the biscuits with more melted butter and top with the rest of the cinnamon-sugar.
6. Bake the biscuits until golden brown and puffy, for 15-17 minutes. Cool slightly, then place a large serving platter over the top of the pan and invert it. Remove the pan and allow the pecan sauce to fall around the biscuits. Serve immediately! (If you are making these ahead, keep in a sealed tight container and microwave for 30 seconds before serving.)