These Caramel-Nut Sticky Biscuits are the ultimate comfort food, combining tender, flaky biscuit dough with a warm, gooey layer of brown sugar caramel and crunchy pecans. The dish starts with a sticky base made from brown sugar, corn syrup, and margarine, topped with toasted pecans. Soft biscuit dough, enriched with oats for extra texture, is placed directly on top and baked until golden. As they bake, the biscuits absorb some of that sweet, buttery goodness, creating a dessert that is both comforting and indulgent. Perfect for weekend breakfasts, brunches with friends, or as a cozy dessert served warm with coffee or tea. The combination of sweet, nutty, and buttery flavors makes this a crowd-pleaser that feels like a warm hug in every bite.
Caramel-Nut Sticky Biscuits
Description
These Caramel-Nut Sticky Biscuits are the ultimate comfort food, combining tender, flaky biscuit dough with a warm, gooey layer of brown sugar caramel and crunchy pecans. The dish starts with a sticky base made from brown sugar, corn syrup, and margarine, topped with toasted pecans. Soft biscuit dough, enriched with oats for extra texture, is placed directly on top and baked until golden. As they bake, the biscuits absorb some of that sweet, buttery goodness, creating a dessert that is both comforting and indulgent. Perfect for weekend breakfasts, brunches with friends, or as a cozy dessert served warm with coffee or tea. The combination of sweet, nutty, and buttery flavors makes this a crowd-pleaser that feels like a warm hug in every bite.Ingredients
Directions
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Preheat oven to 425&# 194;°F (218ðC).
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In a small saucepan, combine the brown sugar, light corn syrup, and margarine.
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Heat over medium heat, stirring constantly until the margarine is melted and the mixture is smooth.
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Spread the warm caramel mixture evenly onto the bottom of a 9-inch square baking pan.
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Sprinkle 1 cup of pecan halves evenly over the caramel layer and set aside.
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In a large bowl, whisk together 2 cups all-purpose flour, 1 cup quick or old-fashioned oats, 1/4 cup granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
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Cut 1/3 cup cold margarine into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Pour 1 cup buttermilk into the dry mixture and stir gently with a fork just until the dough comes together; do not overmix.
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Turn the dough out onto a lightly floured surface and knead gently 5 to 7 times.
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Pat the dough into an 8-inch square, approximately 3/4-inch thick.
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Cut the dough into sixteen 2-inch squares using a sharp knife or biscuit cutter.
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Place the biscuit squares directly on top of the pecan-covered caramel in the baking pan.
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Bake for 25 to 28 minutes, or until the biscuits are golden brown and cooked through.
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Remove from the oven and let stand for 3 minutes to allow the caramel to set slightly.
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Carefully invert the pan onto a large serving platter so the caramel-coated side is up.
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Serve warm, ensuring each serving gets a generous amount of sticky caramel and pecans.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1149.2kcal
- % Daily Value *
- Total Fat 41.4g64%
- Saturated Fat 13.2g66%
- Cholesterol 0.0mg0%
- Sodium 724.8mg31%
- Total Carbohydrate 201.1g68%
- Dietary Fiber 0.0g0%
- Sugars 176.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
