Thursday, February 9, 2012

Caramel Nut Sticky Biscuits

Caramel, pecans, biscuits... sounds like the ultimate breakfast, right? Well, I won't say they weren't good. But I will say that they were better the next day. You know how some things just need to sit around a while before they get the right taste and textures? I think the biscuits were too crumbly right out of the oven, and once they had a chance to set and soak all that caramelly goodness in, that's when they hit the spot for me.
Enough critiquing. Let's get down to the good stuff. Start with brown sugar, corn syrup, butter and a little bit of cinnamon, and it goes into the bottom of a greased pan. Then you chop up some pecans {YUM}, however fine you like them, and sprinkle them on top.
I could just stop right there. That's always my favorite part to sticky buns - the sticky part! But then you make the biscuits. It's a really simple biscuit recipe, with a twist since there's oatmeal and cinnamon in the dough.
Pat it down to just smaller than the size of your pan...
...and then cut it into 16 squares. Place the squares on top of the caramel mixture and bake. The only thing left is to invert the biscuits onto a serving platter and enjoy!

Caramel Nut Sticky Biscuits
adapted from Ebenfeld Mennonite Brethren Cookbook

2/3 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup butter, melted
1/2 teaspoon cinnamon
1 cup chopped pecans

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup butter
1 cup buttermilk or sour milk {I used buttermilk powder and water}

For topping, combine the first four ingredients; mix well. Spread into bottom of 9x9" greased pan. Sprinkle with nuts. Set aside.

For biscuits, combine dry ingredients; mix well. Cut in butter until crumbly. Stir in buttermilk and mix until moistened. Knead gently on floured surface 5-7 times. Pat into 8" square. Cut with knife into 16 squares. Place over topping in pan. Bake 20-30 minutes at 375° until golden. Let stand 2 minutes. Invert onto large platter.


  1. Whose recipe is this? What did you modify? Those look really good - and I wonder why I haven't found them yet in my book!! :)

    1. It's Julie Suderman's recipe. The only modifications I made were butter instead of margarine, and I substituted 1/2 of the flour for whole wheat flour. I keep finding recipes in there that I should have found sooner!


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