Oatmeal, Pecan, And Date Sticky Biscuits Recipe

Name: Oatmeal, Pecan, And Date Sticky Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1/2 cup plus 1/3 cup (packed) dark brown sugar; 1/4 cup (1/2 stick) unsalted butter, diced; 1/4 cup dark corn syrup; 3/4 teaspoon vanilla extract; 1 1/2 cups pecan halves; 1/2 cup diced pitted Medjool dates; 3/4 teaspoon ground cinnamon; 2 cups all purpose flour; 1/2 cup quick-cooking oats; 2 tablespoons sugar; 21/2 teaspoons baking powder; 3/4 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus 3 tablespoons melted unsalted butter, divided; 3/4 cup (or more) buttermilk

Servings: persons

Nonstick vegetable oil spray
1/2 cup plus 1/3 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter, diced
1/4 cup dark corn syrup
3/4 teaspoon vanilla extract
1 1/2 cups pecan halves
1/2 cup diced pitted Medjool dates
3/4 teaspoon ground cinnamon
2 cups all purpose flour
1/2 cup quick-cooking oats
2 tablespoons sugar
21/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus 3 tablespoons melted unsalted butter, divided
3/4 cup (or more) buttermilk

1
Position rack in center of oven; preheat to 375u00b0F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Combine 1/2 cup brown sugar, butter, and corn syrup in medium saucepan. Whisk over medium heat until sugar dissolves and syrup is bubbling at edges, about 2 minutes. Remove from heat. Whisk in vanilla.
2
Spread syrup evenly in prepared pan. Arrange pecans, rounded side down, in concentric circles in syrup. Mix 1/3 cup sugar, dates, and cinnamon in small bowl.
3
Whisk first 5 ingredients in large bowl. Add diced butter. Rub in with fingertips until coarse meal forms. Add 3/4 cup buttermilk and toss, using fork, until moist clumps form, adding more buttermilk by tablespoonfuls if dough is dry. Gather dough into ball; flatten into rectangle.
4
Roll dough out on floured parchment paper to 16x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle evenly with date mixture; press to adhere. Starting at 1 long side and using parchment as aid, roll up jelly-roll style. Cut dough log crosswise into 8 equal pieces. Place 1 piece, cut side down, in center of pan; arrange remaining 7 pieces around center. Press each to flatten slightly. Brush tops with 1 tablespoon melted butter.
5
Bake biscuits until tester inserted into dough comes out clean and syrup is bubbling thickly, about 35 minutes. Remove biscuits from oven and let stand 1 minute. Place platter over pan. Using oven mitts, hold pan and platter together and invert. Lift off pan; scrape syrup left in pan over biscuits. Cool at least 30 minutes. Serve warm or at room temperature.

1605

kcal

Calories

129

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1/2 cup plus 1/3 cup (packed) dark brown sugar, 1/4 cup (1/2 stick) unsalted butter, diced, 1/4 cup dark corn syrup, and more.

Yes, Oatmeal, Pecan, And Date Sticky Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal, Pecan, And Date Sticky Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions