Jeans Sticky Biscuits Recipes

JEAN'S STICKY BISCUITS

Steps:

• 1. Grease an 8-inch square baking pan. In a small, heavy saucepan, bring the glaze ingredients to a boil, spoon the mixture into the prepared pan so it completely covers the bottom, and set aside.
• 2. Preheat the oven to 450°F.
• 3. To make the biscuits, whisk together the flour, baking powder, and salt in a large mixing bowl and make a well in the center. In a small mixing bowl, whisk together the oil and milk till well blended, pour into the well, and stir just till a soft dough forms. Transfer the dough to a lightly floured work surface and roll into an 18 x 10-inch rectangle.
• 4. In a small mixing bowl, mix together the filling ingredients, then sprinkle evenly over the rectangle. Starting from the short side, roll up the rectangle jelly-roll style into an 18-inch-long log, slice into 9 biscuits 2 inches thick, arrange the biscuits cut side down in 3 rows in the glazed pan, and bake till puffed and golden brown, about 20 minutes.
• 5. Invert the pan immediately onto a large platter so the glaze runs down over the biscuits and serve hot.

MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON

Steps:

• Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
• For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
• Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
• For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
• On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
• On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
• While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
• Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
• Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.