Sticky Biscuits

By Ross Sveback, June 27, 2011

Merge the sticky bun with the ease of a hand-made buttermilk biscuit and you have an interesting remix of the traditional classic without the time necessary for yeast dough.  Here I use the USA Pans Mini Cake Pan to make fun, individual portions.  You will need two of them for this recipe as this makes 12 biscuits.  Remember to only let the biscuits

Caramel Sauce:
1/2 cup firmly packed brown sugar
1/4 cup corn syrup
1/2 cup (1 sticks) unsalted butter
3 cups chopped pecans for Mini-Cake Pan
OR 1 cup for 9 X13 pan
In a large saucepan melt together the brown sugar, corn syrup and butter.  While syrup is melting place 2 tbsp. chopped pecans in each well of USA Pans Mini-Cake pan.  Pour syrup mixture into a liquid measuring cup and divide syrup between the 9 wells.  If making in a 9X13 Pan, then place the pecans into bottom of pan, then pour sugar syrup in and stir to combine, then set aside to make biscuits.
Biscuits:
4 cups all-purpose flour
2 tbsp baking powder
1/2 tsp. baking soda
2 tbsp. sugar
1 tsp. salt
1 cup (2 sticks) cold, unsalted butter – chopped
1 1/2 cups cold buttermilk
In the large bowl of a food processor fitted with the blade attachment place flour, baking powder, baking soda and salt.  Place cover on and put on dough setting, remove chute and turn machine on.  Drop cold butter pieces in one by one and once they are all in turn machine off and pour into bowl large enough to mix.  Using your hands, mix through flour to make sure butter pieces are small leaving no large chunks of butter in mixture.  Pour buttermilk over flour mixture and use your hands to combine.  Your hands will get sopped full of sticky biscuit mixture, not to worry.  Once it appears you have the dough combine, place your hands into flour container to cover your hands with flour.  Hold your hands over the bowl with biscuit dough in it and rub your hands together – the flour will clean your hands of the sticky dough.  Let dough rest for ten minutes, then come back and divide dough into two.  Use your hands to gently flatten dough and using a 3″ round cutter, cut dough and then place into bowl of cinnamon sugar (1/2 cup sugar mixed with 1 tsp. cinnamon).  Pat biscuit gently so it reaches around the entire mini-cake well.  Repeat using dough until all 9 wells are filled.
If making in a 9X13 pan, you will make 8 rounds and place graduated in the pan – then cut the remaining dough to fit into the four side areas to fill in.
Bake in a 400 preheated oven for 15 minutes for mini-cake pan and 20 mins for 9X13.  Remove from oven and let cool in pan for roughly 5 minutes – then invert onto baking sheet that has been lined with a Silpat or parchment.  Serve!

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