Wednesday, March 12, 2014

#SaveTheBiscuit - Caramel Pecan Biscuit Bake

What do you get when you combine the ooey-gooey goodness of a cinnamon roll with the light and fluffy, melt-in-your-mouth amazing-ness of a buttermilk biscuit?

Well, this Caramel Pecan Biscuit Bake, of course.

My mouth is watering right about now, just remembering that wonderful first bite of this concoction.  You might be wondering what a "biscuit bake" is.  I had never made one, and really had never heard of one, until recently.  You basically make an easy biscuit dough and press it into the bottom of an 8x8 inch dish.  Next, it's topped with a heavenly mixture of yumminess, which in this case turned out to be melted butter, syrup, brown sugar, chopped pecans and plenty of cinnamon.  

Um, yes PLEASE!

I was surprised at how high the biscuit dough rose during baking.  I kind of assumed that the topping mixture would weigh it down a little.  Boy, was I wrong. 

The first bite is undoubtedly the best.  Trust me, you won't be able to let this cool long enough to allow each piece to come out of the baking dish in a perfect square.  It's wonderfully messy and seriously melts in your mouth.  The more it cools, the more it will hold its shape.

The weekend will be here before you know it, and that's the perfect time to treat your family to this incredible treat.  Weekend mornings always meant big home-cooked breakfasts around our house growing up.  My mom made mounds of scrambled eggs, grits, bacon, and bread of some sort - either biscuits or toast.  My dad would pile a mountain of grits and eggs onto his plate so high you'd only see the outside rim of his plate!  Thanks in part to this recipe, last Sunday morning was one of those blissfully lazy mornings that just make your heart smile.

This is the second installment of my #savethebiscuit series, in which I've partnered with the nice folks at White Lily flour.  This recipe is a really cool way to incorporate biscuit dough into your repertoire in a new and exciting way.  I'm already brain-storming ideas of what to top my next Biscuit Bake with...Oh, the possibilities!  Seriously...I'm sort of in love with the whole concept.

If you're looking for more breakfast recipe ideas, White Lily has a great selection HERE.

Bon Appetit, my friends!

Caramel Pecan Biscuit Bake

Crisco Original No-Stick Cooking Spray

1/2 cup melted butter
1/2 cup Hungry Jack Butter Flavored Syrup
1/2 cup firmly packed brown sugar
1/2 cup coarsely chopped pecans
1  1/2 teaspoons ground cinnamon

2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening, chilled
2/3 cup buttermilk
1/3 cup Pillsbury Whipped Supreme Cream Cheese Flavored Frosting

Heat oven to 400ยบ F. Lightly spray 8 x 8 x 2-inch baking dish with no-stick cooking spray. Combine butter, syrup, brown sugar, pecans and cinnamon in medium bowl. Set aside.

Place flour in a large bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl.

Press dough into bottom of prepared baking dish with floured hands. Pour butter mixture over dough. Bake 15 to 18 minutes, or until dough rises and edges are golden brown. Place on cooling rack.

Heat cream cheese frosting in microwave safe bowl 15 to 20 seconds or until melted. Stir. Drizzle over biscuit bake. Cool 10 minutes. Serve warm.

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