Maple Sticky Biscuits
We’re all in California right now – I’m lying in bed on the first morning in Disneyland, the boys completely wiped, still snoring, but the plan is to bolt out of bed in time to be among the first at the new Star Wars ride when the park opens at 8. Then we have brunch with Chip n’ Dale (the Disney ones-that’s a whole nother theme park) at 10.
We were in San Francisco for the past 2 days. I have a ton of pictures waiting to be flipped through and uploaded. Meanwhile, these are the biscuits we made for my Dad on the morning we left (Sunday), following some pretty nasty dental surgery. He wanted something soft to nibble on, and loves any version of these sticky biscuits. We made them with maple syrup, and delivered them en route to the airport.
Every cinnamon bun lover should have this recipe. You can swap the maple syrup for honey or golden syrup, and/or add a shake of cinnamon before you roll the dough up. It’s instant gratification in the morning. And you won’t miss the butter – I promise! There’s a dab in the pan to keep you happy.
Maple Sticky Biscuits
Stickiness:
2 Tbsp. butter
1/4 cup packed brown sugar
1/4 cup maple syrupBiscuits:
2 cups flour
1 Tbsp. baking powder
1 Tbsp. maple syrup
1/4 tsp. salt
3/4 cup milk
1/4 cup canola oilFilling:
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup chopped pecans (optional)Preheat oven to 400° F.
Combine butter, brown sugar and honey in a small saucepan or microwave-safe bowl and heat until melted and smooth. Pour over the bottom of an 8”x8” baking pan that has been sprayed with non-stick spray.
In a large bowl, combine flour, baking powder, sugar and salt. Add the milk and canola oil and stir by hand just until you have a soft dough. Do not overmix!
On a lightly floured surface, pat or roll the dough into a 9” x 14” rectangle. Sprinkle with brown sugar and nuts (if using) and drizzle with maple syrup. Starting from a long side, roll tightly jelly-roll style into a log. Cut into 9 biscuits using dental floss or a serrated knife, and place cut side down in the pan.
Bake for 20 minutes, until golden and bubbly. Invert onto a platter while still warm.
Makes 9 sticky biscuits.
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June 15 2011 08:24 am | bread and breakfast
Vivian on 15 Jun 2011 at 9:09 am #
Southern California…you’re in magic land…and gone to Disneyland to boot! It brings back such memories. It was a colouring contest that got our family there in 1960 and I still remember being astounded at seeing oranges growing right on the trees in endless rows. Disneyland was just freakin’ fantastic for an eleven-year-old girl. Have the best time!
Carolyn on 15 Jun 2011 at 11:52 am #
Hope you’re having a super fantastic time at Disney Land. I took my daughter at 7 years old to Disney and it was pretty amazing for her. Now at 11, she and I are in Paris for a mother-daughter trip. Incredible to see Europe through the eyes of a child. I think I’ll have all of the ingredients on hand when I get home on the weekend to make these sticky buns for a special father’s day breakfast… thanks!
Heather on 15 Jun 2011 at 12:26 pm #
This is the best sticky bun recipe! I make them all the time and my family loves them! Thanks Julie for a great recipe.
Robin (Hippo Flambe) on 15 Jun 2011 at 2:51 pm #
This recipe is just in time for Father’s day. Thanks so much. One question, is the maple syrup supposed to be drizzled over the rolled out biscuit dough as well? It is listed with the filling ingedients but then the instructions only say to “Sprinkle with brown sugar, cinnamon and raisins or nuts”
Robin
Donna on 15 Jun 2011 at 7:54 pm #
Do these ever look good!
From the picture on the cutting board, the maple syrup in the filling must be drizzled on before the biscuits are rolled and cut.
I need to try this recipe ASAP – just the thing for cool rainy Calgary days. (Enjoy Southern California)
sweetsugarbean on 15 Jun 2011 at 8:07 pm #
Oh My! I need these in my life right now!
Lisa on 15 Jun 2011 at 8:42 pm #
Sounds wonderful! I’m out of all purpose flour, but have white whole wheat….how do you think they’d turn out? Or should I go and buy all purpose?
natalie on 16 Jun 2011 at 7:43 am #
Make these all of the time – haven’t tried the maple syrup – so I will. Have a wonderful, relaxing vacation!!
Matt @ ChefBlogDigest on 17 Jun 2011 at 9:39 am #
You got my attention here. Yummy! I like the way maple syrup stick inside the biscuit. It must really be good for the bite.
Holly on 17 Jun 2011 at 12:24 pm #
OK, Julie, what gets me is that you have both the time and the organizational skills to do ANYTHING other than get yourself and your family to the airport! You have my admiration.
JulieVR on 17 Jun 2011 at 12:52 pm #
Lisa – I’d give them a try! I’ve never baked with white whole wheat, but I’m sure they’ll turn out fine!
kitchen witch jenny on 20 Jun 2011 at 9:47 am #
Julie, your recipes are an inspiration. I bought Grazing back in the early days of Union Street Cafe and have made many, many lovely things from it. It’s up there with Joy as far as resource books in my home and restaurant kitchens go. We’ve made Muhammara for topping grilled salmon and bruschetta, filled Mango Chicken Wonton Cups for buffets and parties and have had an entree sized version of the Honey, Ginger and Sesame Salmon on the menu. Thank you for all your hard work and good taste:)
Sinea Pies on 20 Jun 2011 at 9:50 am #
Hubby and I just saw a great episode of Diners, Driveins and Dives where they featured a place with homemade sticky buns. We salivated through the show! LOL. These look scrumptious! No doubt, I will have to make some soon.
JulieVR on 20 Jun 2011 at 9:51 am #
Well wow, you just totally made my day! thank you!!
Deidre on 21 Jun 2011 at 8:12 pm #
I made these on Saturday morning, and they were a total hit! I can’t wait to try them again with some of the variations you suggested.