Brown Sugar Sweet Biscuits Recipes

TROPICAL SWEET HAWAIIAN STICKY BISCUITS

Steps:

• Heat oven to 325°F. Spray 13x9-inch pan with cooking spray.
• Place 3 tablespoons of the melted butter in pan; spread to cover bottom of pan. Sprinkle brown sugar evenly over butter. Top with pineapple, nuts and 1/2 cup of the coconut.
• In medium shallow bowl, mix granulated sugar and extract until well blended. Stir in remaining 1/4 cup coconut.
• Separate dough into 8 biscuits. Brush both sides of each biscuit with remaining 2 tablespoons melted butter. One biscuit at a time, press each side lightly into granulated sugar mixture. Arrange coated biscuits in single layer on pineapple mixture in pan. Sprinkle any remaining sugar mixture over top.
• Bake 40 to 45 minutes or until biscuits are golden brown and pineapple mixture is bubbly. If necessary, cover pan with foil for last 5 minutes of bake time to prevent overbrowning. Cool in pan 10 minutes.
• Place heatproof serving platter or foil-lined cookie sheet upside down over pan. Turn platter and pan over; remove pan. Scrape any pineapple mixture from bottom of pan; spread evenly over biscuits. Serve warm.

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE

Steps:

• Preheat oven to 400, I place a rack in lowest position in the oven.
• Combine dry ingredients.
• Cut in butter.
• Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
• Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
• Gently turn the dough until all sides are covered with flour.
• Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
• Pat the dough into a 1 inch thich slab.
• Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
• Place on insulated cookie sheet about 1/2 inch apart.
• Put in HOT oven and bake for 12- 15 minutes.
• You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
• (I get 9 biscuits when I use a 2 1/2" cutter).

BROWN SUGAR SWEET BISCUITS

Steps:

• In a small bowl mix brown sugar an cinnamon.
• Separate biscuits and dip the top in the melted butter and then in the cinnamon mix.
• Place sugar side up on a ungreased baking sheet.
• Bake at 400 for about 8 minutes.

SWEET POTATO BISCUITS

Steps:

• Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
• In a large bowl, whisk together self-rising flour and sugar.
• Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
• In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
• Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
• Press dough to 1-inch thickness.
• Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
• Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
• Preheat oven to 450°F.
• Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!

SUGAR-CRUSTED SWEET POTATO BISCUITS

Steps:

• Heat oven to 400 degrees F. Spray cookie sheet with no-stick cooking spray. Combine flour and 2 tablespoons of the brown sugar in medium bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
• Combine milk, sweet potato and sour cream in small bowl; blend well. Add to flour mixture all at once, stirring just until moistened (if dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened). Drop dough by 1/4 cupfuls onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
• Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.

BROWN SUGAR CINNAMON BUTTER

Steps:

• Stir butter until light and fluffy. You can use a mixer or a fork.
• Add brown sugar, salt, and cinnamon and mix until completely combined.
• Use immediately or transfer to an airtight container. I like to form the butter into a log and wrap in parchment.
• Refrigerate for up to 2 weeks.

SUGAR BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter.

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

SOUTHERN SWEET POTATO BISCUITS

Steps:

• Pre-heat oven to 400 degrees. Mix together the milk, sweet potato, and brown sugar. Chill it in the fridge or freezer for 15 minutes along with the cubed butter.
• Combine all of the dry ingredients and cut in the butter. Pour in the sweet potato mixture. Work the dough into a soft ball with a pastry cutter. Dump the dough out onto to a floured surface.
• Knead into a 5-6 inch rectangle and fold. Then knead and press it another 3-4 time. Roll out and cut the dough with 3″ biscuit cutter. Reshape and roll the dough again to continue making cuts. You should get 8-10 biscuits.
• Place biscuits in a buttered cast-iron skillet or on a baking sheet and brush with butter. Bake for 16-18 minutes. Brush with more butter after baking if desired.
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