These quick sticky biscuits rely on classic Southern biscuits, rather than yeast dough, yet retain all of the cinnamon sugar goodness and gooey caramel pecan syrup spectacularness. Guaranteed to satisfy in minutes.
Quick Sticky Biscuits
- Quick Glance
- 25 M
- 1 H, 15 M
- Makes about 12 biscuits
- For the sticky pecan sauce
- For the biscuits
- For the cinnamon sugar topping
In a saucepan over low heat, warm the brown sugar, corn syrup, and butter until the butter melts.
Increase the heat to medium-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 baking dish and spread evenly.
Preheat the oven to 425°F (220°C) and adjust the oven rack to the middle position. Generously coat a 9-by-13-inch baking dish with butter or nonstick cooking spray.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Using a pastry cutter, cut the butter into the flour mixture. Blend until most of the mixture looks like coarse crumbs, with some of the bits of butter the size of small peas.
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, add some or all of the remaining 1/2 cup buttermilk.
Turn the dough out onto a lightly floured work surface and knead a few times until it comes together. Pat the dough into a 3/4-inch-thick rectangle. Use a chef’s knife to cut the dough into 12 square biscuits.
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 of the biscuits with more melted butter and sprinkle with a little more cinnamon-sugar.
Bake the biscuits until golden brown, puffy, and bubbling, 15 to 20 minutes.
Let the biscuits cool slightly in the baking dish.
Line a rimmed baking sheet with parchment paper. Invert the baking sheet onto the baking dish and then flip everything over. Slowly remove the dish and let the sauce fall around the biscuits. Use a small spatula to scrape any sauce that clings to the baking dish onto the biscuits. Serve warm. Originally published April 15, 2007.
Recipe Testers' Reviews
I'm 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 1 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 2 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 a beautiful sight. I thought the biscuits looked a little underdone, but they were perfect and fluffy.
When I cut my biscuits, I ended up with more than 12. I took the leftover biscuits and warmed them for 15 minutes and they were still great.
Warning: These are very sweet so bring on your biggest glass of cold milk.
This quick sticky biscuits recipe has made me a hero amongst my friends. I whipped these up Saturday morning. My husband and I each had one. I saved two for later and brought the rest to my friends who had to work during this brutal heatwave on the East Coast. I received a flood of texts telling me that these were "heaven," "the best thing I have put in my mouth," and that I am "a genius."
Of course I'm not a genius, but I know how to follow a recipe. And this is a recipe worth following. In addition to being quick, it is really quite easy. The biscuit part is fluffy and light. The caramel topping is the perfect level of gooey. It's pretty darn perfect. I will be saving this recipe for future cooler days and special occasions.
I would normally have made the biscuit dough in my food processor. I froze the butter the night before, and definitely will do that again. I didn't use all of the butter or all of the cinnamon sugar.
Nothing about this recipe is healthy. This is a true indulgence kind of recipe that you save for out-of-town guests and holidays when calories and macros don't count. My husband has declared this recipe is by far the best one I have tested for LC. I can't say I disagree. This is a recipe worth feeling a bit naughty for.