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missroseroseNormally I'd just put this in my recipe blog, but I'm crossposting it, as I think perhaps some of my friends might appreciate some comfort food today.
I made these the traditional (yeasted) way once, and while they were delicious, they were also a huge pain - the recipe required lots of kneading and waiting for dough to rise, as well as being left overnight. But after trying out a recipe for pinwheel biscuits in The Joy of Cooking, I found a way to combine the two that was just as good as the original, and far simpler to make.
(Also, given the news that came in while I was making them, I was rather glad to have the comfort food shortly thereafter.)
Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup buttermilk
2/3 c brown sugar
1/3 c butter
3 tablespoons honey
1/2 c chopped pecans
2 tablespoons melted butter
1/3 c brown sugar
2 teaspoons (approx.) cinnamon
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cut up butter into pieces and cut into flour with two knives or a pastry blender until mixture resembles coarse breadcrumbs. (Do not allow butter to melt or form a paste with the flour.)
Add buttermilk all at once and mix together with a rubber spatula or spoon until dough starts to cohere. Lightly flour your hand and knead in the bowl until you have a nice round ball of dough; refrigerate.
Preheat oven to 400 degrees, and grease the bottom and sides of an 11 by 7 inch pan. Put brown sugar, butter, and honey in small saucepan and whisk together over medium heat, until sugar melts and mixture boils gently. Remove from heat and stir in pecans, then pour into bottom of pan.
Get dough out of fridge and roll out into a (roughly) 10 by 16 inch rectangle. Brush with melted butter, and sprinkle cinnamon and brown sugar onto dough. Roll up the dough into a cylinder (like a rug), stretching it to fit around the outside as you go. With a sharp knife or a piece of floss, cut the roll into eight pieces and place them cut-side down on top of the syrup in the pan.
Look, I even remembered to take a picture this time!
Bake for approximately 20 minutes, or until golden brown. Line a cookie sheet with aluminum foil. Invert the pan over the foil, letting the syrup drip down through the buns. Devour immediately and as messily as possible.
I made these the traditional (yeasted) way once, and while they were delicious, they were also a huge pain - the recipe required lots of kneading and waiting for dough to rise, as well as being left overnight. But after trying out a recipe for pinwheel biscuits in The Joy of Cooking, I found a way to combine the two that was just as good as the original, and far simpler to make.
(Also, given the news that came in while I was making them, I was rather glad to have the comfort food shortly thereafter.)
Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup buttermilk
2/3 c brown sugar
1/3 c butter
3 tablespoons honey
1/2 c chopped pecans
2 tablespoons melted butter
1/3 c brown sugar
2 teaspoons (approx.) cinnamon
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Cut up butter into pieces and cut into flour with two knives or a pastry blender until mixture resembles coarse breadcrumbs. (Do not allow butter to melt or form a paste with the flour.)
Add buttermilk all at once and mix together with a rubber spatula or spoon until dough starts to cohere. Lightly flour your hand and knead in the bowl until you have a nice round ball of dough; refrigerate.
Preheat oven to 400 degrees, and grease the bottom and sides of an 11 by 7 inch pan. Put brown sugar, butter, and honey in small saucepan and whisk together over medium heat, until sugar melts and mixture boils gently. Remove from heat and stir in pecans, then pour into bottom of pan.
Get dough out of fridge and roll out into a (roughly) 10 by 16 inch rectangle. Brush with melted butter, and sprinkle cinnamon and brown sugar onto dough. Roll up the dough into a cylinder (like a rug), stretching it to fit around the outside as you go. With a sharp knife or a piece of floss, cut the roll into eight pieces and place them cut-side down on top of the syrup in the pan.
Look, I even remembered to take a picture this time!
Bake for approximately 20 minutes, or until golden brown. Line a cookie sheet with aluminum foil. Invert the pan over the foil, letting the syrup drip down through the buns. Devour immediately and as messily as possible.
