I thought I found "THE" recipe, however when I looked over the directions I realized it was a little beyond my scope for 7AM...and it wouldn't be ready to eat until 11:30 or later. So I searched again. I found this recipe and thought, "That's it! I'm going to make these"
Well, when I woke up Thanksgiving morning and realized we definitely didn't have the supply of dry yeast I thought we did... plan C was in full swing. I still needed to go to the grocery store at 7:30AM in my pajamas (who gets dressed that early on a holiday?!) but the directions and number of ingredients required for this recipe seemed much more plausible for me at that hour.
The chosen recipe is supposed to look like this, based on the blog post I found:
Yes, that would be raw dough and liquid, boiling hot syrup all over my stove. Let's all say it together..... Pinterest fail.
Thinking on my feet and unwilling to give up hope that this recipe would surely taste as good as it smelled, I did all I could think to do...
I piled those doughy mounds of biscuit back in the pan (at random...) and drizzled all the syrup/butter/nut mixture all over it. I put it back in the oven and baked it another 15 minutes, pulled it out and let it sit for about 30 minutes. When I served it up, we had perfectly cooked, cinnamonny mapley nutty biscuits. AND THEY WERE DELICIOUS! Here is what the real end result looked like:
This recipe will be saved! ...with my own modifications. See below for my version. (Original Recipe Here)
Easy Sticky Pecan Biscuits
1 tube generic buttermilk biscuits
1/2 stick butter or margarine, melted
1/2 C. maple syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
2/3 C. chopped pecans
Wipe a fluted pan with Crisco. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and pecans.
Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for 40 minutes or until golden brown.
Cool for 20-30 minutes in the pan, then serve from cake pan.
Remove leftovers to air tight container & store.