Easter Sunday was yesterday, and I can officially eat bread again! I gave up bread for lent and it was a serious challenge. Clearly, me giving up bread doesn’t compare to the unconditional sacrifice Christ made, but hey who’s trying to compete with the Son of God, not me.
In honor of being able to eat bread again, I celebrated with an AH-mazing pecan sticky biscuits recipe. This is the BEST biscuit I have every have! EVER! EVER! The recipe is from the brilliant culinary team at my job. It’s super simple and will knock the socks off of anyone who dares to eat just one. They’re sweet, fluffy, decadent and down right scrumptious.
I took one bite and was like, “oh. no. this recipe will surely land me a BOO.” I mean my future hubby is really missing out on my cooking. I wish I knew who he was, I would ship him some. Ok. Let’s get into this recipe.
Pecan Sticky Biscuits
Yield: 12 biscuits
For the 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
For the biscuits:
4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
3 teaspoons sugar
1 & 1/2 teaspoons salt
1 cup very cold or frozen unsalted butter, cut into 16 pieces
1 & 1/2 to 2 cups buttermilk
For the topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
To make the pecan sauce:
Spray a 9″x 13″ 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.
To make the biscuits:
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, then pat into a 3/4-inch thick rectangle. Using a sharp knife, cut the dough into 12 square biscuits.
To make the topping:
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.
