LOVELESS CAFE’S STICKY BISCUITS
1 2lb bag of Loveless Cafe Biscuit Mix
3 ½ cups buttermilk, divided
1 ½ cups raisins
3 tablespoons ground cinnamon
1 cup granulated sugar
1 lb butter
2 lb light brown sugar
½ cup water
To make caramel, bring butter, brown sugar and water to a boil until smooth and set aside. Make Loveless Biscuit dough according to package directions by mixing with 2 2/3 cups buttermilk. In a separate bowl, toss granulated sugar, raisins and cinnamon together. On a sheet of parchment or wax paper, roll ½ of the biscuit dough at a time into a large rectangle. Brush liberally with buttermilk and sprinkle with half of the raisin and sugar mixture, keeping one long edge of the dough clean so that the roll will seal. Carefully roll the dough into a tight log and slice with a serated knife into one inch thick slices. In a well-greased baking pan, coat the bottom with approximately 1/2 inch of caramel and place the slices of biscuit roll into the mixture, nestling them into the caramel and taking care to not overcrowd the pan. If you would like, you can test the fit of your pan prior to adding the caramel. Bake for approximately 20 minutes in a 350 degree oven or until golden brown. Carefully invert the pan of sticky biscuits on to a serving platter, being careful to not burn yourself with the molten caramel!
Need help? Watch Chef Bart Pickens show you how to make Sticky Biscuits below!