Joanna Lund creation
- Carbohydrate 31.7953895833333 g
- Cholesterol 0 mg
- Fat 3.610228125 g
- Fiber 1.39575002789497 g
- Protein 2.927578125 g
- Saturated Fat 0.38263125 g
- Serving Size 1 1 Serving (57g)
- Sodium 314.669166666667 mg
- Sugar 30.3996395554384 g
- Trans Fat 1.0894859375 g
- Calories 164 calories
Step-by-step
- Preheat oven to 350.
- Spray a 9-inch pie plate with butter-flavored cooking spray.
- In prepared pie plate, combine Maple Syrup, Brown Sugar Twin and apple pie spice.
- Stir in pecans and raisins.
- Separate biscuits and cut each biscuits into 4 pieces.
- Drop biscuit pieces evenly over syrup mixture.
- Lightly spray top of biscuits with butter-flavored cooking spray.
- Bake for 12 15 minutes or until golden brown.
- Cut into 6 wedges.
- Serve hot.
The Danger Zone in Syrup Reduction
Bake the assembled components at 350 degrees Fahrenheit, watching the oven closely between the 12 and 15 minute marks because artificial sweeteners and low-sugar syrups lack the precise sucrose content required to caramelize predictably without scorching. Sugars derived from sugar alcohols can transition from bubbling to burning with startling speed when exposed to direct heat in a metal or glass pie plate. While traditional caramel relies on the precise thermal breakdown of sucrose at roughly 320 degrees Fahrenheit to develop deep notes, sugar substitutes behave entirely differently under thermal stress and demand strict visual monitoring.
Biscuits and Resistance to Expansion
Cutting each refrigerated biscuit into four distinct pieces increases surface area rapidly, yet commercial dough formulations contain leavening agents that react vigorously upon oven entry. Spacing these pieces evenly across the liquid base ensures the dough absorbs moisture without forming dense, soggy pockets underneath. When working with canned dough, cold temperatures from the refrigerator prevent the shortening from melting prematurely, so separate and slice the pieces immediately before they hit the pan.
Baking Vessel Realities
A standard 9-inch pie plate acts as the primary thermal conductor here, though glass and metal will yield vastly different crust formations at the exact same temperature setting. Glass retains heat longer and can push the bottom syrup mixture past its threshold if left unattended for even an extra minute, whereas light-colored metal reflects heat more evenly. Adjusting the rack position to the middle of the oven prevents top burning before the interior of the biscuit pieces can cook through.
