Exclusive Deal for Clean Meals Subscription (Healthy Meals Delivered to Your Door within Ontario,В Canada).Malaysian Nasi Lemak with Sambal and Anchovy SauceВ Recipes.Versatile Ingredients #1 вЂ“ SemolinaВ Flour.Cooking with Alison is now an AmazonВ Influencer!.Reheat in the microwave after defrosting or directly from frozen. Also, once cool, these can be wrapped individually with plastic wrap and frozen. So be sure to reheat them briefly in the microwave before enjoying. Note that the sauce hardens when the biscuits cool. Hold the pan above the plate and use a rubber spatula to scrape any remaining pecan sauce off of the pan and back onto the biscuits. Holding the plate and the pan tightly together (with oven mitts on!), move quickly to flip them over so that the biscuits come out of the pan and onto your serving plate. Then place a large plate over the top of the pan (so that youвЂ™re looking at the bottom of the plate). Place the pan on a wire rack to cool slightly, about 5 minutes. Then brush the tops (once the bottoms) of the biscuits with melted butter and sprinkle with cinnamon sugar.Д«ake until the biscuits are golden brown and puffy and the sticky pecan sauce is bubbling around them, 15 to 17 minutes. Place the biscuits cinnamon sugared side down in the sauce lined pan. Use a sharp, lightly greased, knife to cut the dough into 12 square biscuits.ДЇor assembly: Brush the tops of the biscuits with melted butter and sprinkle with cinnamon sugar. Pat the dough into a 3/4 inch thick rectangle that is smaller than the size of your baking pan. Pour the dough out onto your floured surface and use your hands to knead the dough a few times to bring it all together. If the dough seems too dry, add the remaining buttermilk, 1/4 cup at a time, and pulse. The dough should come together nicely when pressed in your hands. Then with the food processor running, pour in 1 1/2 cups of the cold buttermilk. Add the cold butter and blend until most of the mixture looks like coarse crumbs or grated parmesan cheese with small pea sized bits of butter. To make the biscuits: In the bowl of a food processor, sift together the flour, baking powder, baking soda, and salt. Working quickly, use a rubber spatula to spread out the sauce evenly. (Meanwhile, make the biscuits (see below).) Stir in the chopped nuts and pour into the prepared pan. Cook, uncovered, until the mixture thickens, stirring occasionally, about 3 to 5 minutes. Then increase to high heat and bring to a gentle boil. To make the sauce: In a heavy bottomed sauce pot, combine the brown sugar, corn syrup, and butter. Preheat the oven to 425 F with the rack positioned in the middle. Scant 1/2 cup granulated white sugar mixed with 2 teaspoons ground cinnamon Makes 12 biscuits adapted from Sticky, Chewy, Messy, Gooey by Jill OвЂ™ConnorДЎ cup very cold or frozen unsalted butter, cut into tablespoon sized piecesДў cups cold buttermilk (I used 2 tbsp lemon juice topped up to 2 cups of cold milk and I let it sit in the refrigerator for 30 minutes before using.) See the original recipe and a photo of these biscuits from the cookbook here. Luckily, I discovered that they freeze well and can be re-heated in the microwave. Also, keep in mind that these biscuits make a heavy treat. But you can warm them up again in the microwave. They taste best fresh out of the oven as the toffee hardens when it cools.

They are easy to make and since there are no rising periods, this is a relatively quick recipe. IвЂ™ve made them for my family and for a dinner party and everyone loved them.

If you like sticky, caramel/toffee desserts, youвЂ™ll appreciate these.

Quicky sticky