QUICK CHAI SPICED SKILLET STICKY BUNS

Prep Time 20 min Cook Time 25 min Total Time 45 mins
Serves 6     adjust servings

Ingredients

For the biscuit dough

  • 8 tablespoons butter
  • 1 1/4 cup buttermilk
  • 2.5 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon salt

For the glaze

  • 1/4 cup chai tea concentrate
  • 4 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 2 tablespoons corn syrup

For the filling

  • 1/3 cup brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 4 tablespoons softened butter

Instructions

  1. Begin by grating the butter, using a cheese grater. Place grated butter in a bowl and put the bowl in the freezer while you proceed with the recipe.
  2. Make the chai tea concentrate by placing 1/2 cup chai tea in a small saucepan. Simmer tea over low heat until the liquid reduces by half. You should be left with 1/4 cup chai tea concentrate. Set aside.
  3. Prepare the filling by combining brown sugar, ginger, cinnamon, cardamom, allspice and cloves in a small bowl. Stir well to mix. Set aside. 
  4. Preheat the oven to 450º.
  5. Add chai concentrate, melted butter, brown sugar and corn syrup to a small bowl. Whisk well to thoroughly combine. Pour mixture into a twelve inch cast iron ( or other ovensafe) skillet. Set skillet aside.
  6. Combine flour, baking powder, baking soda, sugar and salt in the bowl of a food processor. Process in ten one second pulses to combine. Remove the lid and add frozen butter to the bowl of the food processor. Replace the lid. Use the pulse function in twelve one second bursts to cut in the frozen butter. You should be left with a mixture that resembles coarse sand.
  7. Remove the lid once again and pour buttermilk over the flour/butter mixture. Replace the lid and process on low speed just until the mixture comes together in a shaggy ball of dough. Remove the dough from the food processor. Turn it onto a lightly floured surface.
  8. Being careful not to over handle the dough, gently roll it out into a rectangle that is 1/2 an inch thick.
  9. Spread softened butter over the top of the dough. Sprinkle dry filling mixture evenly over the softened butter.
  10. Working from the long end, gently roll the dough into a log shape and pinch at the ends to secure.
  11. Cut twelve equally-sized slices and arrange them flat side down in prepared skillet.
  12. Bake for 25 minutes, or until biscuits are cooked through and golden brown and the glaze is bubbly.
  13. Serve immediately. 
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