Dad loves biscuits, and he’s been hinting at them for a couple of days, so this morning I mixed up a batch. When I asked him if he wanted them rolled out or drop, he said “Rolled out with sticky stuff in the middle!”
Growing up, Mom cooked, we sisters cooked, but Dad rarely did. When he did cook, it was always sticky buns. Biscuit dough rolled out thin, spread with a mixture of brown sugar and butter, and then spiraled back into a giant roll before being sliced into slabs. We always had to soak the baking pan for a long time to loosen up all the stickiness left after Dad baked.
I decided I’d bake in a 14″ cast iron skillet today, and heated the oven to 450 degrees. When I showed Dad what I’d done, he told me to blog the recipe, so here you are! Now you can share in the rich goodness of my childhood memories.
2 C Flour
4 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1/2 c butter-flavor shortening
1 1/3 c sour cream
Mix together the dry ingredients, then cut in the shortening until it is pea-sized. Add the wet ingredients and mix just until the dry is incorporated, creating a wet dough. Put the dough onto parchment or wax paper, folding the paper over and gently pressing the dough out until it is about 1/4″ thick.
1/2 c brown sugar
1/4 c butter
1 tsp ground cinnamon
1/2 c walnuts (optional)
Melt together the butter, brown sugar, and cinnamon, mixing thoroughly. Spread on the dough, leaving the edges clear (it smooshes around when you roll it) and sprinkle on the nuts.
Roll the dough up, creating a spiral if viewed from the end on. Cut slabs about an inch thick, and lay them flat in your pan. I used cast iron, but any pan will work. Leave a good amount of room for rising, they are nice and fluffy. Bake at 450 degrees for 20 minutes.
We frosted ours with cream cheese frosting because we had some, but I think it’s not necessary. These are so rich and delicate.