Quicky Sticky Biscuits

Quicky Sticky Biscuits Recipe

When I was seven years old, my mother enrolled me in my first cooking class. I loved it, and learned how to make cinnamon rolls by dipping refrigerator biscuits in melted butter and rolling them in cinnamon-sugar and walnuts before baking. Delicious! My family gobbled them up and the compliments for my cooking made me beam. Those cinnamon biscuits became a Christmas breakfast tradition for many years. I’ve upgraded them here with homemade Southern biscuits sprinkled with cinnamon-sugar and baked atop a sticky, gooey pecan syrup. Simple, sweet, and easy, they are a perfect grown-up version of my childhood specialty.–Jill O’Connor

Quicky Sticky Biscuits Recipe

  • Quick Glance
  • 40 M
  • 1 H
  • Makes about 12 big biscuits

Ingredients

  • For the sticky pecan sauce
  • Softened butter or nonstick cooking spray, for greasing pan
  • 1 cup firmly packed light brown sugar
  • 1/2 cup dark corn syrup
  • 3/4 cup unsalted butter
  • 1 1/2 cups chopped pecans or walnuts, toasted
  • For the biscuits
  • 4 cups bleached all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 cup very cold or frozen unsalted butter, cut into 16 pieces
  • 1 1/2 to 2 cups cold buttermilk
  • For the topping
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 ounces unsalted butter, melted

Directions

  • 1. Position a rack in the middle of the oven and preheat to 425°F (220°C). Grease a 9-by-13-inch pan with softened butter or spray with nonstick cooking spray.
  • Make the sauce
  • 2. Combine the brown sugar, corn syrup, and butter. Melt over low heat. When the butter is melted, increase the heat to high and bring to a gentle boil. Cook, uncovered, until the mixture thickens, 3 to 5 minutes. Stir in the chopped nuts. Pour the mixture into the prepared pan and spread evenly. Set aside.
  • Make the biscuits
  • 3. In a large bowl, sift together twice the flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using a pastry cutter. Blend until most of the mixture looks like coarse crumbs, with some of the bits of butter the size of small peas.
  • 4. Make a shallow well in the center of the flour mixture and pour in 1 1/2 cups of the cold buttermilk. Use a fork to blend the buttermilk into the flour to create a soft dough. If the dough seems too dry as you are stirring it, add the remaining 1/2 cup buttermilk.
  • 5. Turn the dough out onto a lightly floured work surface and knead a few times to make sure it comes together. Pat the dough into a 3/4-inch-thick rectangle. Use a sharp chef’s knife to cut the dough into 12 square biscuits.
  • Make the topping
  • 6. In a small bowl, stir together the granulated sugar and cinnamon. Brush the tops of the biscuits with some of the melted butter and sprinkle with some of the cinnamon-sugar. Place the biscuits, evenly spaced, cinnamon-sugar side down, into the pecan syrup-lined pan. Brush the tops (once the bottoms) of the biscuits with more melted butter and sprinkle with a little more cinnamon-sugar.
  • 7. Bake the biscuits until golden brown and puffy, and the sticky pecan sauce is bubbling around them, 15 to 17 minutes.
  • 8. 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. Use a small spatula to scrape any residual syrup from the pan onto the biscuits. Serve immediately.
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Kim Venglar

Apr 15, 2007

I am not a baker, but I decided to try this recipe, and I’m sure glad I did. It was so easy it would be perfect for a beginner cook. From start to finish, it only took one hour and 15 minutes. The sauce mixture came together real quickly. The dough part is what had me worried, because I’m not very good at making dough. I did have to use the full two cups of buttermilk, because the dough was too dry with just 1 1/2 cups. I didn’t think these would turn out because my sauce mixture was pretty hard in the pan when I placed the biscuits on top, but in the end it all turned out well. After just 15 minutes of baking time, the sauce was bubbling up around the biscuits, and when I turned the biscuits out of the pan there wasn’t anything stuck to the bottom of the pan and the sauce was oozing down the sides of the biscuits. It was just a beautiful sight. I thought the biscuits looked a little underdone, but they were perfect and fluffy. When I cut out my biscuits I ended up with more than 12, so I took the leftover biscuits and baked them for 15 minutes and they are great by themselves. Warning … these are very sweet, so bring on your biggest glass of cold milk.

Comments
Comments
  1. Erin D. says:

    Hi David, I’ve made these for the Liquid Web team twice now, to rave reviews. Thanks for the recipe!

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