I made these this morning and they came out almost exactly like what you show in your pictures. A friend had made this using the original "goo" amounts and she said it was not gooey at all. Based on that feedback from her, I used the amounts you said you started with (see below) and it was perfect - thick when you mix it up, but a thin-medium gooey consistency when baked and turned out: the ratio I used: 1/2 cup brown sugar 2 tablespoons King Arthur Unbleached All-Purpose Flour 1/4 cup maple syrup 2 tablespoons melted butter I used a light colored aluminum pan (similar to yours) and greased it with Pam (it was NOT a non-stick). I turned it out IMMEDIATELY after coming out of the oven and there was very little goo stuck in the pan. It turned out nicely. My biscuits were a little dense and did not brown as well as yours, but were still very good. The 475 temp scared me a little, so I was a little shy on the heat. Making them again, I wouldn't hesitate to crank it to a full 475. Also, my baking powder is at the dregs, so a fresh can would probably help! But, overall, we were very pleased and I would make them again. But, I personally think the above "goo ratio" is the perfect amount and the ratio that should be used. Endorsement of the goo ratio? Love it! Thanks for sharing - PJH

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