bettie's balloon eating sticky buns.

lunch in the p'ak with emilee and her noodles, joe stone and his farm bread we must rip with our medieval hands, and us with our bean dip that made us cough when we cooked the jalapeno in it. al stopped by and andy d with his jimmy john's. we sent him off with a box of cookies and trail mix [peanut butter chips left remaining].
Bettie releases balloons, she used to everyday on her birthday. her family would bring over sticky biscuits and she would lay on the couch eating them while watching her old videos in her crappy black vhs player. her bunny 'Bunny' would be on a leash outside in the hot heat, and she wore black sunglasses so onlookers wouldn't spot her, she kept her privacy to herself. large red sunhats covered her black hair and sometimes she wouldn't speak to anyone but her bunny for days.

Oatmeal, Pecan, and Date Sticky Biscuits

Bon Appétit | October 2008

by Selma Brown Morrow

Topping:

• Nonstick vegetable oil spray
• 1/2 cup plus 1/3 cup (packed) dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter, diced
• 1/4 cup dark corn syrup
• 3/4 teaspoon vanilla extract
• 1 1/2 cups pecan halves
• 1/2 cup diced pitted Medjool dates
• 3/4 teaspoon ground cinnamon

Biscuits:

• 2 cups all purpose flour
• 1/2 cup quick-cooking oats
• 2 tablespoons sugar
• 21/2 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus 3 tablespoons melted unsalted butter, divided
• 3/4 cup (or more) buttermilk

Preparation

For topping and filling:
Position rack in center of oven; preheat to 375°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Combine 1/2 cup brown sugar, butter, and corn syrup in medium saucepan. Whisk over medium heat until sugar dissolves and syrup is bubbling at edges, about 2 minutes. Remove from heat. Whisk in vanilla.

Spread syrup evenly in prepared pan. Arrange pecans, rounded side down, in concentric circles in syrup. Mix 1/3 cup sugar, dates, and cinnamon in small bowl.

For biscuits:
Whisk first 5 ingredients in large bowl. Add diced butter. Rub in with fingertips until coarse meal forms. Add 3/4 cup buttermilk and toss, using fork, until moist clumps form, adding more buttermilk by tablespoonfuls if dough is dry. Gather dough into ball; flatten into rectangle.

Roll dough out on floured parchment paper to 16x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle evenly with date mixture; press to adhere. Starting at 1 long side and using parchment as aid, roll up jelly-roll style. Cut dough log crosswise into 8 equal pieces. Place 1 piece, cut side down, in center of pan; arrange remaining 7 pieces around center. Press each to flatten slightly. Brush tops with 1 tablespoon melted butter.

Bake biscuits until tester inserted into dough comes out clean and syrup is bubbling thickly, about 35 minutes. Remove biscuits from oven and let stand 1 minute. Place platter over pan. Using oven mitts, hold pan and platter together and invert. Lift off pan; scrape syrup left in pan over biscuits. Cool at least 30 minutes. Serve warm or at room temperature.

*bettie from that obscure object. *balloons from kelsey genna blog.