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Type
Brunch
Type
Brunch
Rating
Caramel-Nut Sticky Biscuits
Carmel-Nut Sticky Biscuits are both sweet and savoury and make a great dessert for capping off any meal. This dense cake topped with a crunchy and sticky caramel drizzle is sure to bring smiles to all faces involved.
Ingredients
- Topping
- ⅔ cup/150 mL firmly packed brown sugar
- 1/4 cup/60 mL light corn syrup
- 1/4 cup/60 mL (1/2 stick) margarine, melted
- 1/2 teaspoon/2.5 mL ground cinnamon
- 1 cup/250 mL pecan halves
- Biscuits
- 2 cups/500 mL all-purpose flour
- 1 cup/250 mL Quaker® 100% Whole Grain Large Flake Oats or Quaker® 100% Whole Grain Quick Oats (uncooked)
- 1/4 cup/ 60 mL granulated sugar
- 1 tablespoon/15 mL baking powder
- 3/4 teaspoon/3.75 mL baking soda
- 1/2 teaspoon/2.5 mL ground cinnamon
- 1/2 teaspoon/2.5 mL salt (optional)
- 1/2 cup/75 mL (⅔ stick) margarine
- 1 cup/250 mL buttermilk
How to make it
- Combine brown sugar, corny syrup, melted margarine and ½ teaspoon/2.5 mL cinnamon mix well. Spread onto bottom of 9-inch square baking pan. Sprinkle with pecans. Set aside.
- Heat oven to 435°F/220°C
- Combine flour, oats, granulated sugar, baking powder, baking soda. ½ teaspoon/2.5 mL cinnamon and, if desired, salt in large bowl; mix well.
- Cut in 1/3 cup/75 mL margarine with pastry blender or two knives until crumbly.
- Stir in buttermilk, mixing just until moistened.
- Knead gently on lightly floured surface 5 to 7 times; pat into8-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.
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