Betty's Sticky Biscuits

Bettyskitchen's picture

May. 17, 2016

Betty demonstrates how to make Sticky Biscuits. These are very much like Cinnamon Buns, but they have a biscuit, rather than yeast, base. The recipe is from Brigitte Nguyen of the KY Pound Kitchen TV show. Find Brigitte at: www.brigittenguyen.com. This is Bettys adaptation of Brigittes recipe for Sticky-Bun Biscuits:

Ingredients

For the dough:
Self rising flour
Butter stick 1 (cold and diced)
Buttermilk 1 Cup (16 tbs) (heaping)
For the filling:
Butter stick 1/2
Softened butter 2 Tablespoon
Brown sugar 3/4 Cup (12 tbs)
Granulated sugar 2 Tablespoon
Heavy cream 1/3 Cup (5.33 tbs)
Brown sugar 2 Tablespoon
Salt 1 Pinch
Cinnamon 1 Teaspoon
Chopped pecans 1/4 Cup (4 tbs)
Pecans 1/2 Cup (8 tbs) , chop

Directions

Getting Ready

Preheat oven to 375 degrees. 

Making

Butter the sides and bottom of a 10-inch cake pan. 

To make the biscuit mixture, place the flour in a mixing bowl and cut the butter into the flour with a pastry blender until the mixture resembles coarse meal. 

Add the buttermilk and stir to form a soft dough. 

Turn out onto a floured surface and gently knead 2-3 times. 

Roll the dough out into a rectangle about 1/4 inch thick. 

Brush with the softened butter, sprinkle with the sugars and cinnamon, and sprinkle with nuts. 

Roll into a log and cut into 10 slices.

To make the topping, combine the butter, brown sugar, heavy cream, and salt in a pot and cook for 1 minute. 

Pour into the prepared pan and scatter with additional pecans. 

Place the buns cut side down in the baking dish and bake for 18-24 minutes, until biscuits are puffed and golden brown. 

Serving

Allow to cool slightly, then invert onto a serving platter. 

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 4498Calories from Fat 2262

 % Daily Value*

Total Fat 260 g400%

Saturated Fat 85 g425%

Trans Fat 0 g

Cholesterol

Sodium 5297 mg220.71%

Total Carbohydrates 514 g171.3%

Dietary Fiber 24 g96%

Sugars 213 g

Protein 58 g116%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet