These Quick Sticky Biscuits are topped with cinnamon sugar, then finished with sticky caramel and pecans. Make them for a brunch or weekend breakfast and watch them disappear!
Easy Homemade Sticky Biscuits
I adapted this recipe from Sticky, Chewy, Messy, Gooey, which might just be one of the most decadent cookbooks I’ve ever read. These biscuits were the first recipe I made from the book, but really, calling them biscuits just seems insulting. They are so much more than that.
The biscuits play a very small part in the recipe. Think of them more as a delivery method for a sticky caramel-pecan sauce that would make your dentist squirm. It would be uncouth to spoon that sauce straight into your mouth, so instead, you spoon it onto cinnamon sugar biscuits! These Sticky Biscuits are so rich and decadent, you’ll definitely want to share them.
Although the recipe from the book is called Quick Sticky Biscuits, I don’t know if I’d call them that myself. I suppose they are quicker than a similar recipe made with yeast, but don’t think you’ll have these in the oven lickety-split. I guess quick is a relative term!
What You’ll Need
Here’s what you’ll need to make gooey, decadent Sticky Biscuits.
For the pecan sauce:
- Light brown sugar
- Dark corn syrup – If you have light corn syrup and molasses on hand, you can use three parts syrup to one part molasses as a substitute for dark corn syrup.
- Unsalted butter
- Chopped pecans – You’ll need to toast the pecans to bring out their flavor. You can do this in the oven, on the stovetop, or in the microwave. You may prefer the stovetop method because it lets you keep a close eye on the nuts so they don’t burn. Toast them in a skillet set over medium heat.
For the biscuits:
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter – For flaky biscuits, you’ll need the butter to be as cold as possible.
- Buttermilk – A scant two cups of whole milk plus two tablespoons of lemon juice or vinegar can be used as a substitute for the buttermilk.
For the topping:
- Granulated sugar
- Ground cinnamon
- Unsalted butter
How to Make Quick Sticky Buns
Roll up your sleeves and get ready to bake! Here’s what you’ll need to do, step-by-step:
Prepare. Spray a 9″x 13″ pan with cooking spray and preheat your oven to 425ºF.
Start the pecan sauce. Combine the brown sugar, corn syrup, and butter in a saucepan set over low heat. Once the butter has melted, increase the heat to high and bring the mixture to a gentle boil. Cook the sauce for 3-5 minutes, or until thickened, then stir in the pecans. Pour the sauce into the prepared pan, tilting it as needed to make sure it’s evenly distributed.
Start the biscuit dough. Sift the flour, baking powder, baking soda, and salt into a mixing bowl, then cut in the chilled butter using a pastry blender or two butter knives. The mixture should look like coarse crumbs, with some pieces of butter the size of small peas.
Finish the biscuit dough. Make a shallow well in the center of the flour mixture and pour in 1 1/2 cups of buttermilk. Combine the flour and buttermilk with a fork to form a soft dough, adding more buttermilk if the dough is too dry.
Knead and form biscuits. Turn the dough out onto a lightly floured surface. Knead it a few times, then use your hands to pat it into a 3/4-inch thick rectangle. Use a sharp knife to cut the dough into 12 square biscuits.
Make the cinnamon sugar topping. Combine the sugar and cinnamon in a small bowl. Brush the tops of the biscuits with half of the melted butter and sprinkle them with half of the cinnamon sugar.
Assemble the biscuits. Place the biscuits in the pan with the cinnamon sugar side down. Brush the biscuits with the remaining butter and sprinkle the remaining cinnamon sugar onto them.
Bake the biscuits. Place the pan in the oven and bake the biscuits for 15-17 minutes, or until the biscuits are golden brown and puffy, and the pecan sauce is bubbling around the biscuits.
Cool and serve. Cool slightly, then invert the biscuits onto a serving plate. Carefully remove the pan to allow the sauce to fall around the biscuits. Spoon any remaining sauce from the pan over the tops of the biscuits, then serve.
Tips for Success
Here are some hints and tips I’ve picked up along the way while making Quick Sticky Biscuits:
- Don’t over-knead. If you do, the biscuits will have a tough texture and the butter will melt while you’re working the dough, so you won’t get the flaky layers. Unlike a loaf of yeast bread, you really only need to knead a few times.
- Spoon the flour. If you use your measuring cup as a scoop, you’ll end up with too much flour in the recipe. Instead, lightly spoon the flour into the measuring cup or measure by weight.
- Spray your pan generously. Make sure you get every nook and cranny! The caramel sauce is sticky, so using a lot of non-stick spray will help the biscuits slide out of the pan when you invert it.
How to Store
Store these Sticky Biscuits in an airtight container at room temperature for 2 or 3 days. You can also keep them in the fridge for up to a week, but I recommend warming them up in the microwave before you eat them!
Can This Recipe Be Frozen?
Yes, you can freeze Quick Sticky Biscuits. Place a layer of parchment paper or wax paper on the sticky tops before wrapping the biscuits in two layers of plastic wrap or placing them in a freezer bag. Let them thaw at room temperature.
These Quick Sticky Biscuits are a great addition to any sweet-and-savory brunch or breakfast spread. I think they pair especially well with fall flavors! Serve them with:
- Cranberry Orange Muffins
- Homemade Granola
- Herbed Popovers
- Cinnamon Apple Scones
- Pimiento Cheese Biscuits