I am an avid reader.  Always have been.  I never quite feel myself if I'm not reading something.  It's just part of who I am.  When I walk into a bookstore I feel a reverence akin to going to church.  All that information.  All that imagination.  All in one place.  It amazes me.  When I'm feeling blue, a trip to the bookstore always cheers me up.  I figure no matter what the problem -- somewhere in that relatively small space, there's an answer to all that ails you.

That is why I have taken the closing of Borders so hard.  I'm going to miss my old hangout very much.  I feel as though my lifelong therapist has decided to shut down his practice.  Or at least I think this is how it would feel. I wouldn't know for sure but I do feel a little disoriented.  

However, the more practical side of me (although my husband would argue this is far from practical) was kind of excited about the sales.  I mean it's a clearance!!!  On books!!!

Sweet!!!

I'm sure some of you know me well enough to know that there was no way I'd walk out of a store closing without a cookbook.  Sure enough  I bought at least one (maybe more).  It is a compilation book from Food and Wine Magazine that showcases recipes from the year's best 25 cookbooks.  There are actually several volumes.  This one happens to be volume 11.   It was a $30 book that I got for $4.79.  Score!  

Near the back of the book there are recipes from a little book known as Sticky, Chewy, Messy, Gooey by Jill O'Connor.  This is a fairly well-known cookbook in the baking world, although I don't own it.  One of the recipes is for Quicky Sticky Biscuits.  These are like sticky buns made without yeast dough.  Which means you can have sticky buns any day of the week without having to wait for the dough to rise.  It's brilliant!

These buns deliver on their name.  They are quick (relatively, with preparation) and sticky and utterly delicious.  You would be hard pressed to really notice a difference between these and their yeasted counterparts.  There is a slight difference in texture because the dough is basically a biscuit and is prepared as such but the flavor is so amazing you won't care.  I promise!  I'm hoping that I can use this same technique to make cinnamon rolls.  I'll be sure to post my results.

Don't be scared that this has three "recipes" to to prepare.  They're all easy, especially if you prepare yourself by getting out all the ingredients first.  I recommend making the cinnamon/sugar mixture and mixing all your dry ingredients for the biscuits first.  Then while the sticky pecan sauce is boiling, add in the butter and buttermilk to the dough.

Make this recipe.  It is so good and it will make you so warm and happy.  This recipe makes 12 large buns and considering it uses a pound of butter, you may want to wait and make them when you can share.  

Or not...It's really your call.

Quicky Sticky Biscuits

Position a rack in the middle of the oven and preheat to 425 degrees.  Grease a 9 x 13" pan with butter.

For the Sticky Pecan Sauce
1 cup firmly packed brown sugar
1/2 cup dark corn syrup (I used light)
1 1/2 sticks butter
1 1/2 cups chopped pecans or walnuts, toasted

Combine the brown sugar, corn syrup, and butter.  Melt over low heat.  When the butter is melted, increase the heat to high and bring to a gentle boil.  Cook, uncovered until the mixture thickens, 3-5 minutes.  Stir in the chopped nuts.  Pour the mixture into the prepared pan and spread evenly. Set aside.

For the Biscuits
4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 sticks very cold (or frozen) butter, cut into 16 pieces
1 1/2 - 2 cups cold buttermilk

In a large bowl, whisk together the dry ingredients thoroughly.  Cut in the butter with a pastry cutter or your fingers until the mixture is like coarse crumbs with some butter the size of small peas.

Make a shallow well in the middle of the flour and pour in 1 1/2 cups buttermilk.  Use a fork to blend creating a soft dough.  Add the remaining 1/2 cup of buttermilk if the mixture is too dry.  Turn the dough out onto a lightly floured surface.  Knead slightly to make sure it all comes together.  Pat the dough into a 3/4-inch-thick rectangle.  Cut into 12 squares.

For the Topping
1/2 cup sugar
1 teaspoon ground cinnamon
1 stick butter, melted

Mix together sugar and cinnamon.  Brush biscuits with the melted butter and thing sprinkle with half the sugar.  Place the biscuits sugar-and-cinnamon side down in your prepared pan on top of the sticky pecan sauce.  Brush the tops of the biscuits (once the bottoms) with more butter and sprinkle on remaining cinnamon-sugar.

Bake biscuits until golden brown and puffy and the pecan sauce is all bubbly, 15-17 minutes.  Cool slightly.  Place a large serving platter over the pan and invert it.  Remove the pan and allow the pecan sauce to drizzle around the biscuits.  

Serve immediately.