Quick Sticky Biscuits Food

QUICK STICKY BUNS

Steps:

• Cut each biscuit in half and form each piece into a ball.
• Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
• Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

EASY BISCUIT STICKY BUNS

Steps:

• Preheat the oven to what is stated on the biscuit package. Place crushed pecans in the bottom of a 9-inch pie pan. Pour caramel over the pecans and sprinkle cinnamon over the caramel. Pour sugar mix in a Ziplock bag. Separate biscuits. Place a biscuit in the bag, shake, and makes sure it is covered with the sugar mixture. Place biscuit over the topping in the pie pan. Repeat with all the biscuits. Make sure they are touching in the pie pan. Bake according to directions on the biscuits or until golden brown and cooked through. The baking time could definitely be longer than the suggested time on the package. Just watch them and make sure they are cooked through. Once baked, invert sticky buns onto a plate for serving. Serve warm.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

BISCUIT STICKY BUNS

Steps:

• For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish.
• Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you.
• For the filling: Brush the surface of the dough with the softened butter. Combine the sugar, brown sugar and cinnamon in a small bowl. Spread the mixture evenly over the butter, leaving a 1/2-inch border. Spread the chopped pecans over the sugar mixture.
• Fold 1/4-inch of the short side in. Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces.
• For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted. Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm.
• Pour the warm topping into the prepared baking dish. Scatter some additional chopped pecans evenly over the surface. Place the buns in the baking dish, cut-side down. Bake until puffed and golden brown, 25 to 35 minutes.
• Remove from the oven and let cool on a baking rack for 5 minutes. Carefully invert onto a platter.

STICKY STICK BISCUITS

Steps:

• Heat oven to 180C/160C fan/gas 4 and prepare two lined baking trays. Beat the butter and sugar together until combined then beat in the egg and vanilla. Add all of the flour and mix into a soft dough. If the dough is very soft, chill for 15 mins before shaping. You can freeze the cookie dough for a later date, but defrost thoroughly before baking.
• Roll the dough into log shapes about 1.5cm-2cm in diameter, then cut into pieces 15cm long (using the ruler to measure).
• Insert a soaked lolly stick into each biscuit as well as a piece of Mikado for an arm on each side. Place on the baking trays evenly spread apart.
• Bake for 15-20 min until golden brown, but do check after 15 mins as all ovens vary. Transfer onto a wire rack to cool.
• Break the milk chocolate into pieces and melt in a bowl set over gently simmering water, or in short bursts in the microwave. Once the biscuits are cool, use a pastry brush to gently paint the chocolate all over the back of each stick, going a little around the sides and on the back of the Mikados.
• Once set, flip the sticks over and paint the fronts, then leave for 30 mins to completely set.
• Mould little pieces of the icing to create his leafy coif, goggle eyes and mouth. Stick them on using a little of the leftover melted chocolate.

EASIEST EVER BISCUITS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.