I’ve been making these sticky biscuits for decades (literally!) and somehow haven’t managed to share them here. It’s a ridiculously simple recipe – the dough is stirred together with oil and milk, no butter – and yet they’re far more delicious than I make it sound. Far better than the photo would suggest – I took it with my phone (and missed stills of the process because I was sharing it on Instagram stories!) but truly, I make them over and over. They remind me of the emergency cinnamon biscuits my mom made when we were kids, when my dad was itching for something for dessert. (They don’t seem like an after dinner thing for me now, but there you go.) They’re fantastic as a sort of cobbler topping too – cut the biscuits about half as thick and layer on fresh or frozen fruit (any kind!), tossed with sugar, until bubbly and golden.
But I most often make them for breakfast – the perfect recipe, I think, when you want the house to smell comforting and delicious, when perhaps don’t have a fully stocked pantry, or don’t want to run to the store. They’re far faster than yeast-raised cinnamon buns, fast enough to mix up as the oven preheats – I put a lump of butter into the pan with some brown sugar and syrup, and put it in the oven as it does, then stir it with a fork to make a chewy goo on the bottom before putting the biscuits in. Flip them out of the pan while they’re warm, and eat them with coffee, and then continue to nibble on the rest of the pan for the rest of the day.