Caramel-nut Sticky Biscuits Recipe
Yield: 16 servingsYield: 16 servings
Recipe by luhu.jp
Ingredients:
TOPPING
2/3 cup: firmly packed brown sugar,
1/4 cup: light corn syrup,
1/4 cup: (1/2 stick) margarine, melted
1/2 teaspoon: ground cinnamon,
1 cup: pecan halves,
BISCUITS
2 cup: all-purpose flour,
1 cup: quaker oats (quick or old,
1: fashioned, uncooked),
1/4 cup: granulated sugar,
1 tablespoon: baking powder,
3/4 teaspoon: baking soda,
1/2 teaspoon: salt (optional),
1/2 teaspoon: ground cinnamon,
1/3 cup: (5-1/3 tb) margarine,
1 cup: buttermilk*,
Directions:
Heat oven to 425~F. For topping, combine first flour
igredients; mix well. Spread onto bottom of 9-inch square baking
pan. Sprinkle with pecans; set aside.
For biscuits, combine dry ingredients; mix in buttermilk, mixing
just until moistened. Knead gently on lightly floured surface 5 to 7
time; pat into 8-inch square. Cut with knife into sixteen 2-inch
square biscuits; place over topping in pan. Bake 25 to 28 minutes or
until golden brown. Let stand 3 minutes; invert onto large platter.
Serve warm.
NOTE: * Sour milk may be substituted for buttermilk. For 1 cup sour
milk, combine 1 tablespoon vinegar or lemon juice and enough milk to
make 1 cup, let stand 5 minutes.
Yield: 16 servings
Source from luhu.jp
igredients; mix well. Spread onto bottom of 9-inch square baking
pan. Sprinkle with pecans; set aside.
For biscuits, combine dry ingredients; mix in buttermilk, mixing
just until moistened. Knead gently on lightly floured surface 5 to 7
time; pat into 8-inch square. Cut with knife into sixteen 2-inch
square biscuits; place over topping in pan. Bake 25 to 28 minutes or
until golden brown. Let stand 3 minutes; invert onto large platter.
Serve warm.
NOTE: * Sour milk may be substituted for buttermilk. For 1 cup sour
milk, combine 1 tablespoon vinegar or lemon juice and enough milk to
make 1 cup, let stand 5 minutes.
Yield: 16 servings
Source from luhu.jp