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:
|For the dough:|
|Butter stick||1 (cold and diced)|
|Buttermilk||1 Cup (16 tbs) (heaping)|
|For the filling:|
|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|
|Chopped pecans||1/4 Cup (4 tbs)|
|Pecans||1/2 Cup (8 tbs) , chop|
Preheat oven to 375 degrees.
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.
Allow to cool slightly, then invert onto a serving platter.
Serving size Complete recipe
Calories 4498Calories from Fat 2262
% Daily Value*
Total Fat 260 g400%
Saturated Fat 85 g425%
Trans Fat 0 g
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