{Recipe} Quicky Sticky Biscuits

The weather here has been less than pleasant and as a result I have been baking.  It started with cookie dough and ended (until tomorrow) with whole wheat bread.  In the middle were these aaaaamazing sticky biscuits, yes biscuits. 

Quicky Sticky Biscuits

Recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor

Ingredients

For Pecan Sauce: 

1 Cup Firmly packed brown sugar

1/2 Cup Dark corn syrup 

3/4 Cup unsalted butter (there is no substitute) 

1 1/2 Cups chopped pecans or walnuts, toasted 

For Biscuits:

4 cups 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 pieces)

1 1/2 to 2 cups cold buttermilk 

For the Topping:

1/2 Cup granulated sugar

1 teaspoon cinnamon

1 stick unsalted, melted butter

 Method 

(Carry out in this order)

Preheat oven to 425º 

SAUCE: 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 for 3 to 5 minutes until the mixture thickens. Stir in chopped nuts. Pour mixture into a 9 x 13 inch pan. set aside. 

BISCUITS: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture. Blend until most of the mixture looks like coarse crumbs, some will be pea size. - Make a shallow well in the center of the flour mixture and pour in 1 1/2 cups of 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 cups of buttermilk. 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 knife to cut the dough into 12 square biscuits. 

TOPPING: 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. 

BAKE the biscuits until golden brown and puffy, and the sticky pecan sauce is bubbling around them, 15 to 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. 

COMMON SIDE EFFECTS: Food Coma 

Enjoy!