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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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My long-time friend, colleague, and fellow Southerner, Jean Anderson, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch. Ingredients:
1/4 cup (1/2 stick) butter |
1/2 cup orange juice |
1/2 cup firmly packed light brown sugar |
1 tablespoon finely grated orange rind |
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 cup vegetable oil |
3/4 cup whole milk |
1/4 cup firmly packed light brown sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
Directions:
1. 1. Grease an 8-inch square baking pan. In a small, heavy saucepan, bring the glaze ingredients to a boil, spoon the mixture into the prepared pan so it completely covers the bottom, and set aside.
2. 2. Preheat the oven to 450°F.
3. 3. To make the biscuits, whisk together the flour, baking powder, and salt in a large mixing bowl and make a well in the center. In a small mixing bowl, whisk together the oil and milk till well blended, pour into the well, and stir just till a soft dough forms. Transfer the dough to a lightly floured work surface and roll into an 18 x 10-inch rectangle.
4. 4. In a small mixing bowl, mix together the filling ingredients, then sprinkle evenly over the rectangle. Starting from the short side, roll up the rectangle jelly-roll style into an 18-inch-long log, slice into 9 biscuits 2 inches thick, arrange the biscuits cut side down in 3 rows in the glazed pan, and bake till puffed and golden brown, about 20 minutes.
5. 5. Invert the pan immediately onto a large platter so the glaze runs down over the biscuits and serve hot.
6. Biscuit Bliss Harvard Common Press
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