STICKY STICK BISCUITS
Get the kids to help out with making these chocolate stick biscuits. They're easy and fun to decorate exactly like the character from Hey Duggee
Provided by Juliet Sear
Categories Dessert, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and prepare two lined baking trays. Beat the butter and sugar together until combined then beat in the egg and vanilla. Add all of the flour and mix into a soft dough. If the dough is very soft, chill for 15 mins before shaping. You can freeze the cookie dough for a later date, but defrost thoroughly before baking.
- Roll the dough into log shapes about 1.5cm-2cm in diameter, then cut into pieces 15cm long (using the ruler to measure).
- Insert a soaked lolly stick into each biscuit as well as a piece of Mikado for an arm on each side. Place on the baking trays evenly spread apart.
- Bake for 15-20 min until golden brown, but do check after 15 mins as all ovens vary. Transfer onto a wire rack to cool.
- Break the milk chocolate into pieces and melt in a bowl set over gently simmering water, or in short bursts in the microwave. Once the biscuits are cool, use a pastry brush to gently paint the chocolate all over the back of each stick, going a little around the sides and on the back of the Mikados.
- Once set, flip the sticks over and paint the fronts, then leave for 30 mins to completely set.
- Mould little pieces of the icing to create his leafy coif, goggle eyes and mouth. Stick them on using a little of the leftover melted chocolate.
Nutrition Facts : Calories 266 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
BISCUIT STICKS
The perfect companion to soups and salads, these light, flaky biscuit sticks will happily play the role of breadsticks at the table anytime. This simple, mouth-watering biscuit sticks recipe uses just three ingredients-butter, water and Bisquick™ mix, making it an easy addition to any family meal. No more visiting your local Italian restaurant to get your fill of soft, buttery breadsticks-these hot-from-the-oven biscuit sticks have the light, flaky texture of biscuits and the dippable shape of a breadstick, making them a delicious substitution. Plus, this addictingly buttery recipe takes less than 30 minutes to make from start to finish, so there's no reason for you not to bake up a batch tonight, right?
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
- Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.
- Bake 12 to 15 minutes. Serve hot.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Stick, Sodium 140 mg, Sugar 0 g, TransFat 0 g
QUICK STICKY BUNS
These are great when you want homemade goodies but don't have the time to make them. I sometimes use flaked coconut instead of the pecans for a different taste!
Provided by Debbie Rowe
Categories Bread Yeast Bread Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Cut each biscuit in half and form each piece into a ball.
- Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
- Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 22.2 g, Cholesterol 0.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 261.5 mg, Sugar 11.6 g
BISCUIT STICKS
Dipped in melted butter, the biscuit sticks are a special melt-in-your mouth substitute for regular bread. I often dress them up by giving them a garlic or cheese flavor.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 30m
Yield 16 breadsticks.
Number Of Ingredients 6
Steps:
- Place butter in a 9-in. square baking pan; place in a 425° oven for 4 minutes or until melted Remove from the oven; set aside. Combine dry ingredients in a bowl; gradually add enough milk to form a soft dough. On a floured surface, knead 4-5 times. Roll out into an 8-in. square; cut in half with a sharp knife. Cut each half into eight strips. Dip each strip into melted butter in pan, carefully turning to coat; arrange in rows in pan. Bake at 425° for 18-20 minutes or until golden brown.
Nutrition Facts :
BISCUIT STICKY BUNS
Provided by Bobby Flay
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish.
- Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl. Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal. Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick. Position the dough so the short side is facing you.
- For the filling: Brush the surface of the dough with the softened butter. Combine the sugar, brown sugar and cinnamon in a small bowl. Spread the mixture evenly over the butter, leaving a 1/2-inch border. Spread the chopped pecans over the sugar mixture.
- Fold 1/4-inch of the short side in. Roll the dough up tightly into a log starting on the shorter side. Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces.
- For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted. Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm.
- Pour the warm topping into the prepared baking dish. Scatter some additional chopped pecans evenly over the surface. Place the buns in the baking dish, cut-side down. Bake until puffed and golden brown, 25 to 35 minutes.
- Remove from the oven and let cool on a baking rack for 5 minutes. Carefully invert onto a platter.
CINNAMON STICKY BUNS
For a generous batch of gooey cinnamon buns in a hurry, Jean Edwards of Indianapolis, Indiana says that it doesn't get much easier than this sticky bun recipe. "I enjoy giving these sweet treats to friends for a 'just because' gift," she notes. "They reheat in the microwave very well."
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.
Nutrition Facts : Calories 309 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
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EASY CARAMEL STICKY BUNS RECIPE - PILLSBURY.COM
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4.5/5 (55)Category BreakfastServings 10Total Time 50 mins
- Heat oven to 350°F. In medium microwavable bowl, mix brown sugar and 1/4 cup softened butter. Microwave uncovered on High 30 seconds; stir. Continue heating 15 seconds at a time, stirring after each, just until bubbly (do not overheat); stir in corn syrup. Spread mixture in ungreased 9-inch round cake pan; sprinkle with pecans.
- In small shallow bowl, add 3 tablespoons melted butter. In another small shallow bowl, mix granulated sugar and cinnamon. Separate dough into 10 biscuits. Dip biscuits into melted butter to coat all sides; dip into sugar mixture, coating well. Arrange biscuits on top of topping mixture in pan.
- Bake 24 to 29 minutes or until golden brown and biscuits are fully baked. Let stand 2 minutes. Place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain on top of biscuits 1 minute so caramel can drizzle over biscuits; remove pan. Replace any remaining pecan or caramel mixture, if necessary. Serve warm.
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- In a saucepan over low heat, warm the brown sugar, corn syrup, and butter until the butter melts.
- Preheat the oven to 425°F (220°C) and adjust the oven rack to the middle position. Generously coat a 9-by-13-inch baking dish with butter or nonstick cooking spray.
- Brush the tops of the biscuits with some of the melted butter and sprinkle with some of the cinnamon sugar. Place the biscuits, evenly spaced, cinnamon-sugar side down, into the pecan syrup-lined pan. Brush the tops of the biscuits with more melted butter and sprinkle with a little more cinnamon-sugar.
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