Quicky Sticky Biscuits: Let's fill your day with this gooey, and comfort biscuits!

Life is full of difficulty (well, I'm not upset, but it's true), so I think that we all need comfort food ^ ^. A food that will make us smile, feed our soul or as the name make us feel a sense of comfort.

There are a lot of foods which fall into this category, but most of them  are something gooey and rich. For me the sticky buns is one of them too.
Actually I really want to eat it (and it's the only reason why I make it, haha). Anyway, making the traditional one can make you feel tried than comfort, haha, a lot of work to do, a lot of time so before feeling great you can be exhausted instead. 
I had to find something, delicious, easy and make me feel comfort (I need a lot). So, I try to find that kind of recipe and well, I found it in the book. The ingredient list is short and making it is like a breeze, and the result, ahem, VERY DELICIOUSSSSSSSSS! It's not easy to find something easy and great, right?  The easiness came from the fact that the base is not bread, it's made from the biscuit, so it's rich with butter and very very quickly to make.


And the topping, it's very sticky and gooey, and very good. So, when life is not as good as you want and you need a little comfort (or I say, I lot, hehe). Just gather the ingredients and turn on the oven, an hour after, your house will be filled with lovely, homey and delicious aroma. One big piece of this quiky (haha, it's the name from the book), with whatever you like, and take a rest, your day will filled with comfort.

Quicky Sticky Biscuits

Makes 9

FOR THE STICKY PECAN SAUCE

120g ............................... FIRMLY PACKED LIGHT BROWN SUGAR

¼ C  ............................... CORN SYRUP

85g   ............................... UNSALTED BUTTER

85g  ................................ CHOPPED PECANS OR WALNUTS, TOASTED 

FOR THE BISCUITS,

280g  .............................. BLEACHED ALL PURPOSE FLOUR

1tbsp .............................. BAKING POWDER

¼ tsp ............................. BAKING SODA

¾ tsp ............................. SALT

115g  .............................. VERY COLD OR FROZEN UNSALTED BUTTER, 

......................................... CUT INTO SMALL PIECE

¾ -1C ............................ COLD BUTTERMILK

FOR THE TOPPING

50g ................................ GRANULATED SUGAR

½ tsp ............................ GROUND CINNAMON

60g  ............................... UNSALTED BUTTER, MELTED

POSITION A RACK IN THE MIDDLE OF THE OVEN AND PREHEAT TO 425F. 

Grease a 8-by-8-inch pan with softened butter or spray with nonstick cooking spray.

TO MAKE THE SAUCE: Combine the brown sugar, corn syrup, and butter. Melt over low heat. When the butter is melted, increase the heat to 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 pan and spread evenly. Set aside.

TO MAKE THE BISCUITS, In a large bowl, sift together twice the flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using a pastry cutter. 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 3/4 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 as you are stirring it, add the remaining 1/4

cup buttermilk. 

Turn the dough out onto a lightly floured work surface and knead a few times to make sure it comes together. Pat the dough into a 3/4-inch- thick rectangle Use a sharp chefs knife to cut the dough Into 9 square biscuits

TO MAKE THE TOPPING 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 (once the bottoms) of the biscuits with more melted butter and sprinkle with a little more cinnamon-sugar

BAKE THE BiSCUITS UNTIL GOLDEN BROWN AND PUFFY, and the sticky pecan sauce is bubbling around them, 15 to 17 minutes. Cool slightly, then place a large serving platter over the top of the pan and invert it. Remove the pan and allow the pecan sauce to fall around the biscuits. Use a small spatula to scrape any residual syrup from the pan onto the biscuits. Serve immediately.

Quicky Sticky Biscuits:

 Let's fill your day with this gooey, and comfort biscuits!