Shelly's Recipe

QUICK STICKY BISCUITS

Category: Quick Breads

Pecan Sauce
1 cup firmly packed light brown sugar
1/2 cup dark corn syrup
3/4 cup unsalted butter
1 1/2 cups chopped pecans, toasted

Spray a 13x9 inch pan with cooking spray. Set aside.

Place brown sugar, corn syrup, and butter in a saucepan. Cook over low heat. When butter is melted, increase heat to high and bring to a gentle boil. Cook 3-5 minutes, until thickened. Stir in pecans. Pour into pan and spread evenly. Set aside.

Biscuits
4 cups flour
2 tablespoons baking powder
1/2 tsp baking soda
1 & 1/2 tsp salt
1 cup very cold or frozen unsalted butter, cut into 16 pieces
1 1/2 to 2 cups buttermilk

Preheat oven to 425.

Sift together twice the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry blender. Blend until mixture mostly looks like coarse crumbs, with some of the butter the size of small peas.

Make a shallow well in the center of the flour mixture. Pour in 1 & 1/2 cups of buttermilk. Blend with a fork to form a soft dough. If dough is too dry, add the remaining 1/2 cup of buttermilk.

Turn the dough onto a lightly floured surface. Knead a few times, and then pat into a 3/4-inch thick rectangle. Using a sharp knife, cut the dough into 12 square biscuits.

Topping
1/2 cup sugar
1 tsp ground cinnamon
1/2 cup unsalted butter, melted

Stir together sugar and cinnamon. Brush the tops of the biscuits with about half of the melted butter. Sprinkle with about half of the cinnamon-sugar.

Place the biscuits, cinnamon-sugar side down into the pan. Brush the tops (that were the bottoms) of the biscuits with remaining butter and sprinkle with remaining cinnamon-sugar.

Bake about 15-17 minutes. The biscuits should be golden brown and puffy, and the pecan sauce should be bubbling around the biscuits.

Cool slightly, then invert onto a serving plate. Remove pan to allow sauce to fall around the biscuits. Scrape any remaining sauce from the pan onto the biscuits. Serve immediately.

Make 12 biscuits.