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Quick Sticky Buns


1/3 cup firmly packed brown sugar
3 tablespoon butter or margarine
3 tablespoon light molasses (I use dark Karo syrup)
1 tablespoon water
1/3 cup chopped nuts
1 can (10 oz) refrigerated flaky biscuits

In a small saucepan, combine brown sugar, butter, molasses and water. Heat until bubbly. Spoon 1 teaspoon of the hot syrup into each of 8 ungreased muffin cups. Sprinkle with nuts. Separate biscuit dough into 10 biscuits. Cut each biscuit into 4 pieces. Place 5 biscuit pieces in each prepared muffin cup. Spoon remaining syrup over biscuit pieces in cups.

Bake in a 375-degree oven for 12 to 15 minutes, or until deep golden brown. Cool in cups for 3 minutes, then turn onto waxed paper.

Makes 8 buns.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.