Dear Ones,
I’d like y’all to say hello to someone.
It’s time y’all say Hello to a new kind of Breakfast Dish – That little beauty dripping with caramelized sugars and pecans is White Lily Flour’s Caramel Pecan Biscuit Bake
Would y’all like another introduction?
You’re welcome.
This isn’t your typical Breakfast Bake, it doesn’t have a cake base – this little beauty has a Southern Biscuit base made with White Lily’s Self Rising Flour
This recipe intrigued me.
White Lily Flour is the ONLY flour that my Dad uses to make his Beaten Biscuits – a Southern delicacy unlike any other.
However. HOWEVER.
Biscuits at breakfast, not something unusual in the South. However… biscuits in the South not topped with gravy, biscuits in the south not stuffed with Country Ham or slathered with homemade jam …. what is this Southern blasphemy you speak of? {wink, wink}
Well let me tell y’all, my biscuits and gravy loving’ Southern husband – devoured two pieces of this and declared it ‘damn good’.
Monkey and Princess both had two pieces and when I came back to cover the baking dish after breakfast, it was fairly evident some little fingers had been helping themselves to more.
This dish is messy and gooey and crunchy and sweet and downright yummy. The biscuit base is a bit of a surprise if you’re expecting a sweet cake style base, and I have to admit – we really liked it.
Ingredients
- 1/2 C melted butter
- 1/2 C Syrup (they recommend Hungry Jack Microwave Ready Butter Flavored Syrup)
- 1/2 C firmly packed dark brown sugar
- 3/4 C coarsely chopped pecans
- 2 tsp ground cinnamon (I recommend Roasted ground Cinnamon)
- 2 C White Lily Self-Rising Flour
- 1/4 C Crisco, chilled
- 2/3 C buttermilk
- 1/3 C Cream Cheese Frosting
Instructions
- Pre-heat oven to 400 F and lightly spray an 8X8X2-inch baking dish with no-stick cooking spray.
- In a medium bowl, combine: melted butter, syrup, brown sugar, pecans and cinnamon. Set aside.
- Place flour in a large bowl. Using a pastry cutter, cut in shortening until the mixture resembles coarse crumbs.
- Add buttermilk, stir just until dough leaves the sides of the bowl.
- Lightly flour your hands to keep the dough from sticking.
- Press dough into the bottom of the baking dish.
- Using a fork, poke a bunch of holes into the top of the dough.
- Pour syrup/butter/pecan/sugar mixture over the dough and spread with a greased spatula, if necessary.
- Bake 15 to 18 minutes, or until the dough rises and the edges are golden brown. (The topping will still be jiggly)
- Let cool for a few minutes
- Heat cream cheese frosting in a microwave safe dish for 10 to 15 seconds, or until melted. Stir and drizzle over the top of the biscuit bake.
- Cool 10 to 15 minutes, serve warm.
Rachel Says
I don't know that it's truly an adaptation of their recipe all I changed was: using dark brown sugar, changing the amount of pecans, poking holes into the dough and recommending roasted cinnamon. The original recipe is White Lily Flour's - those are just my small changes/suggestions.
This recipe today is in conjunction with a giveaway that I partnered with White Lily flour to bring y’all. I have received product compensation for my time and talents.
Stay Tuned! I have a Giveaway that involves White Lily Flour – a Cuisinart Hand Mixer – and yumminess on Thursday! Make sure that you’re a subscriber to my blog and following me on Twitter so you don’t miss out!
Favorites From Last Week
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Thank y’all for linking up every Monday and sharing the fun of Mouthwatering Mondays with others through your comments, linking back in your posts and visiting each other! Can’t wait to see what y’all have in store for us this week!
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