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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.

4 / 52 ratings

Ingredients

  • Topping
  • cup/150 mL firmly packed brown sugar
  • ¼ cup/60 mL light corn syrup
  • ¼ cup/60 mL (½ stick) margarine, melted
  • ½ 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)
  • ¼ cup/ 60 mL granulated sugar
  • 1 tablespoon/15 mL baking powder
  • ¾ teaspoon/3.75 mL baking soda
  • ½ teaspoon/2.5 mL ground cinnamon
  • ½ teaspoon/2.5 mL salt (optional)
  • ½ cup/75 mL (⅔ stick) margarine
  • 1 cup/250 mL buttermilk

How to make it

  1. 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.
  2. Heat oven to 435°F/220°C
  3. Combine flour, oats, granulated sugar, baking powder, baking soda. ½ teaspoon/2.5 mL cinnamon and, if desired, salt in large bowl; mix well.
  4. Cut in ⅓ cup/75 mL margarine with pastry blender or two knives until crumbly.
  5. Stir in buttermilk, mixing just until moistened.
  6. Knead gently on lightly floured surface 5 to 7 times; pat into8‑inch square.
  7. Cut with knife into sixteen 2‑ inch square biscuits; place over topping in pan.
  8. Bake 25 to 28 minutes or until golden brown. Let stand 3 minutes invert onto large platter. Serve Warm.


Tip: If buttermilk is unavailable, substitute soured milk. Combine 1 tablespoon/15 mL vinegar or lemon juice with enough milk to equal 1 cup/250 mL. Stir well. Let stand 5 minutes before using.
Makes 16 servings