Sticky Stick Biscuits Recipes

QUICK STICKY BISCUITS

Steps:

• In a saucepan over low heat, warm the brown sugar, corn syrup, and butter until the butter melts.
• Increase the heat to medium-high and bring to a gentle boil. Cook, uncovered, until the mixture thickens, 3 to 5 minutes. Stir in the chopped nuts. Pour the mixture into the prepared baking dish and spread evenly.
• Preheat the oven to 425°F (220°C) and adjust the oven rack to the middle position. Generously coat a 9-by-13-inch baking dish with butter or nonstick cooking spray.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt.
• Using a pastry cutter, cut the butter into the flour mixture. Blend until most of the mixture looks like coarse crumbs, with some of the bits of butter the size of small peas.
• Make a shallow well in the center of the flour mixture and pour in 1 1/2 cups of the cold buttermilk. Use a fork to blend the buttermilk into the flour to create a soft dough. If the dough seems too dry, add some or all of the remaining 1/2 cup buttermilk.
• Turn the dough out onto a lightly floured work surface and knead a few times until it comes together. Pat the dough into a 3/4-inch-thick rectangle. Use a chef's knife to cut the dough into 12 square biscuits.
• In a small bowl, stir together the granulated sugar and cinnamon.
• Brush the tops of the biscuits with some of the melted butter and sprinkle with some of the cinnamon sugar. Place the biscuits, evenly spaced, cinnamon-sugar side down, into the pecan syrup-lined pan. Brush the tops of the biscuits with more melted butter and sprinkle with a little more cinnamon-sugar.
• Bake the biscuits until golden brown, puffy, and bubbling, 15 to 20 minutes.
• Let the biscuits cool slightly in the baking dish.
• Line a rimmed baking sheet with parchment paper. Invert the baking sheet onto the baking dish and then flip everything over. Slowly remove the dish and let the sauce fall around the biscuits. Use a small spatula to scrape any sauce that clings to the baking dish onto the biscuits. Serve warm.

BISCUIT STICKS

Steps:

• Place butter in a 9-in. square baking pan; place in a 425° oven for 4 minutes or until melted Remove from the oven; set aside. Combine dry ingredients in a bowl; gradually add enough milk to form a soft dough. On a floured surface, knead 4-5 times. Roll out into an 8-in. square; cut in half with a sharp knife. Cut each half into eight strips. Dip each strip into melted butter in pan, carefully turning to coat; arrange in rows in pan. Bake at 425° for 18-20 minutes or until golden brown.

BISCUIT STICKY BUNS

Steps:

• For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish.
• Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you.
• For the filling: Brush the surface of the dough with the softened butter. Combine the sugar, brown sugar and cinnamon in a small bowl. Spread the mixture evenly over the butter, leaving a 1/2-inch border. Spread the chopped pecans over the sugar mixture.
• Fold 1/4-inch of the short side in. Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces.
• For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted. Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm.
• Pour the warm topping into the prepared baking dish. Scatter some additional chopped pecans evenly over the surface. Place the buns in the baking dish, cut-side down. Bake until puffed and golden brown, 25 to 35 minutes.
• Remove from the oven and let cool on a baking rack for 5 minutes. Carefully invert onto a platter.

STICKY STICK BISCUITS

Steps:

• Heat oven to 180C/160C fan/gas 4 and prepare two lined baking trays. Beat the butter and sugar together until combined then beat in the egg and vanilla. Add all of the flour and mix into a soft dough. If the dough is very soft, chill for 15 mins before shaping. You can freeze the cookie dough for a later date, but defrost thoroughly before baking.
• Roll the dough into log shapes about 1.5cm-2cm in diameter, then cut into pieces 15cm long (using the ruler to measure).
• Insert a soaked lolly stick into each biscuit as well as a piece of Mikado for an arm on each side. Place on the baking trays evenly spread apart.
• Bake for 15-20 min until golden brown, but do check after 15 mins as all ovens vary. Transfer onto a wire rack to cool.
• Break the milk chocolate into pieces and melt in a bowl set over gently simmering water, or in short bursts in the microwave. Once the biscuits are cool, use a pastry brush to gently paint the chocolate all over the back of each stick, going a little around the sides and on the back of the Mikados.
• Once set, flip the sticks over and paint the fronts, then leave for 30 mins to completely set.
• Mould little pieces of the icing to create his leafy coif, goggle eyes and mouth. Stick them on using a little of the leftover melted chocolate.

BISCUIT ON A STICK

Steps:

• Roll out a biscuit with hands so it becomes elongated and about 1 inch thick at center.
• Wrap it tightly around the end of stick pinching as you go to ensure that it stays on the stick while cooking.
• Heat over the campfire until golden brown.
• Use a paper towel to carefully pull off the stick (it's hot); squeeze butter or honey or jelly down the hole left by the stick.

STICKY BACON BISCUITS

Steps:

• 1. Preheat the oven to 375°F. Lightly grease a round pan. Spread in the bottom of the prepared pan.
• 2. Syrup: Chop the cooked bacon into pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined.
• 3. Bake the biscuits for 10-15 minutes, until they're golden brown. Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate.
• 4. Place biscuits on top. Lift off the pan, and scrape any syrup left in the pan onto the biscuits.
• 5. Pull biscuits apart to serve.