Jean's Sticky Biscuits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 9 biscuits
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/4 teaspoon ground allspice
- 1/2 cup orange juice
- 1/4 cup firmly packed light brown sugar
- 3/4 cup whole milk
- 1/2 cup firmly packed light brown sugar
- 1/4 cup (1/2 stick) butter
- 1 tablespoon finely grated orange rind
- Carbohydrate 42 g(14%)
- Cholesterol 16 mg(5%)
- Fat 12 g(19%)
- Fiber 1 g(4%)
- Protein 4 g(7%)
- Saturated Fat 4 g(20%)
- Sodium 221 mg(9%)
- Calories 291
Preparation 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. Preheat the oven to 450°F. 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. 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. Invert the pan immediately onto a large platter so the glaze runs down over the biscuits and serve hot. Biscuit Bliss Harvard Common Press
Preparation 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. Preheat the oven to 450°F. 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. 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. Invert the pan immediately onto a large platter so the glaze runs down over the biscuits and serve hot. Biscuit Bliss Harvard Common Press
