#Stickies recipe professional#
Note: You can make, shape, and top these the night before and keep in the fridge to bake in the morning.Featured in: Professional Palate Archives, Baked Goods, Breakfast, Dessert Jump to recipe Bake 16 to 18 minutes, rotating the pan once, until golden brown. Brush with the remaining 2 tablespoons melted butter and sprinkle with the remaining topping.ġ1 Place in the oven and immediately reduce the oven temperature to 400☏. (Flouring the knife will help cut through the dough.)ġ0 Lay the stickies flat on the prepared pan. If using a cast-iron skillet, no greasing or parchment paper is necessary.ĩ Trim the ends of the log and cut in ó-inch-thick slices, using a serrated knife. Smooth the dough, and keeping it on the baking sheet, freeze for 45 minutes.Ĩ While the log is freezing, preheat the oven to 500☏. Sprinkle two-thirds of the topping over the dough.ħ With well-floured hands, working from a long side, begin rolling the dough into a log, using the parchment paper to lift and roll the dough. Use a pastry brush to brush excess flour from the dough.ĥ Brush the surface with 4 tablespoons of the melted butter.Ħ Make the topping: Stir together all the ingredients.
Flour the top generously and roll out to a 1/4-inch thickness into a rectangle. The dough will be wet and messy.Ĥ Sprinkle flour on the dough and turn the dough onto the parchment paper. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. Incorporate the cubed butter and then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles chunky cottage cheese.ģ Make a well in the center.
#Stickies recipe plus#
For Morey, cooking is inextricably linked to family traditions, and in her family kitchen, there’s always a bowl of snacking pecans on the counter, and sometimes, Cinnamon Stickies in the oven.Ģ cups self-rising flour (White Lily preferred), plus more for dustingĨ tablespoons cut in cubes, at room temperature, and 6 tablespoons meltedġ/4 cup cream cheese, at room temperatureģ/4 cup whole buttermilk, plus 1 tablespoon if needed (may substitute low-fat buttermilk)ġ Line a baking sheet with parchment paper and flour the paper generously.Ģ Measure the flour into a large bowl. The name, Cinnamon Stickies, comes from that time in the kitchen with her children, and they could be just the thing to create holiday memories in your family kitchen. Filled with family recollections and sweet and savory recipes, it includes a recipe that takes that idea of buttery, warm pecans, sweetens it up, and swirls it into biscuit dough. It was cooking for her growing family that led her to write Callie’s Biscuits & Southern Traditions. Now, as a mother of three, she’s always welcoming her girls into the kitchen with her. It’s easy to imagine a small girl’s hand reaching through a crowd of adults, glassware, and revelry on a mission of its own - to fulfill not a sugarplum vision but a savory Southern one with the toasty pecans she remembered each year. They were probably very simple, just butter and salt, but that was about all I’d eat at the party, a child hanging around the bar eating the bar snacks that weren’t really for me. “I’ve always been more of a savory person - even as a child - and they always had these toasted pecans every year at that party. “I have a vivid memory as a young child, looking forward each year to a Christmas Eve party at the Keynote’s house in Charleston,” she recalls. That anticipatory view of life is one that keeps her vibrant and fully engaged, and it seems like she’s had that quality from the beginning, even when it comes to something as simple as pecans. Diesel fuel (jet engine, probably) is what this Callie’s Biscuits founder seems to have in her veins she’s always looking forward, thinking about the next project, the next opening, and sometimes even the next meal. When I spoke to Carrie Morey recently via phone, she was driving her newly minted food truck on the highway, the sound of the diesel engine in the background of our conversation. Southern Voices on Pecans: Carrie Morey, Callie’s Biscuits
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