Aunt Bulah’s Brown Sugar–Hazelnut Biscuits
Reprinted with permission from Sweet Mornings (Agate Midway, 2016).
Yield: 10 biscuits
nonstick cooking spray as needed for greasing
1 cup firmly packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup dark corn syrup
1 1/2 cups coarsely chopped hazelnuts
1 10-count tube refrigerated biscuit dough, separated
Heat oven to 350 degrees. Grease a 9-inch-square baking dish with cooking spray and set aside.
In a medium saucepan over low heat, combine brown sugar, butter, and corn syrup and cook until butter has melted. Raise heat to high and bring mixture to a soft boil. Cook, uncovered, for 3 to 4 minutes, until mixture thickens. Remove from heat and stir in hazelnuts.
Pour hazelnut mixture into prepared baking dish and spread it evenly in dish. Arrange each round of biscuit dough on top of hazelnut mixture.
Bake for 10 to 12 minutes, until biscuits are golden brown and puffy and hazelnut syrup is bubbling. Remove from oven, transfer to a serving platter and serve warm.
nonstick cooking spray as needed for greasing
1 cup firmly packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup dark corn syrup
1 1/2 cups coarsely chopped hazelnuts
1 10-count tube refrigerated biscuit dough, separated
Heat oven to 350 degrees. Grease a 9-inch-square baking dish with cooking spray and set aside.
In a medium saucepan over low heat, combine brown sugar, butter, and corn syrup and cook until butter has melted. Raise heat to high and bring mixture to a soft boil. Cook, uncovered, for 3 to 4 minutes, until mixture thickens. Remove from heat and stir in hazelnuts.
Pour hazelnut mixture into prepared baking dish and spread it evenly in dish. Arrange each round of biscuit dough on top of hazelnut mixture.
Bake for 10 to 12 minutes, until biscuits are golden brown and puffy and hazelnut syrup is bubbling. Remove from oven, transfer to a serving platter and serve warm.
