*Biscuits are best served immediately. Store leftovers at room temperature wrapped in foil. You can reheat them the next day, covered with foil in a 350 F degree oven. (If you think you're going to have leftovers, don't drizzle the extra sauce over all of the biscuits. Just do it individually and save the rest for after you reheat the biscuits the second time.)
*You want your bits of butter that you cut into your dough to be firm when you bake these. If they are all melted from too much time out or too much handling, then you need to put your dough back in the refrigerator or freezer for 10-15 minutes to firm the dough up.
*I roll my dough out on plastic wrap. I lay two sheets down on my counter and then flour the surface. My plastic wrap sticks to the counter, so there's no shifting. (This doesn't work well unless your plastic wrap is clingy enough to stick to your counter) If my dough gets too warm from handling, I just cover it with another piece of plastic wrap, move the whole thing to a baking sheet and put it in the freezer to firm up as mentioned above. The plastic wrap makes it easy to transport the dough from the counter to the freezer and back. And it makes for easy clean up.
*If your dough is cold enough to roll, but it's gotten very soft from being out too long, you can also refrigerate/freeze the biscuits after you've rolled, sliced and put them into the pan. Basically, you just want the butter firm when you bake the rolls. You can put the dough in the refrigerator to get cold at any point in the process before baking.
*The amount of biscuits you yield from this recipe will vary simply based on what size your dough is when you roll it and how thick your slices are when you cut it. It may differ a bit each time you make it unless you decide to be extremely exact each time you roll it. I only measured it for the post to give you an idea. I usually wing it and do it by eye, so I may end up with anywhere between 9 and 12 rolls. If you accidentally (or purposefully) roll it from the short side, then you will end up with larger biscuits with more layers, but you will get less biscuits. Either way, you'll be fine.
*I saved the uneven ends I sliced off and baked them separately. I would have just tucked them between the "good" rolls in the pan, but it didn't make for a nice photo, so I baked them up on a separate pan in my toaster oven because they would bake up so much faster than the full pan and I didn't want to keep opening the big oven to check them. (The kids always fight over those scraps :)
*I gave you enough glaze in the recipe to put in the pan, then top the biscuits again after they are baked. I drizzled the extra on each biscuit individually while serving. It makes for a super drenched roll. For me personally, I didn't need any extra, but it's a sweet bonus for those who do. If you want to skip the extra glaze, cut the glaze recipe in half and use all of it in the bottom of the pan. Alternatively, if you don't want to make sticky buns, you could simply bake the rolls without the glaze or pecans. You'll just follow the baking directions in the Buttermilk Biscuit Cinnamon Rolls recipe.
*Store extra glaze covered in the refrigerator. You can quickly reheat it in the microwave. If you don't use it for your rolls, it's also good over pancakes and waffles.
The Merchant Baker © 2016