Upside Down Praline Sour Cream Biscuits
Diane Hopson Smith
These would be nice to wake up to on Christmas or Thanksgiving morning or just for a special treat.
I use a cast iron skillet whenever I make biscuits. If you don't have cast iron, you could use a baking pan or glass dish.
If you don't care for raisins, leave them out. Add a little cinnamon if you like a cinnamon roll.
Hope you enjoy!
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- 1/2 c
- 1/2 c
- brown sugar, firmly packed (light or dark brown sugar, your preference)
- 3/4 c
- pecans, chopped
- 2 c
- all purpose baking mix (i used bisquick)
- pinch of salt, if desired
- 1/3 c
- raisins, optional
- (8-oz) sour cream
1Preheat oven to 400 degrees. Melt butter in 10-inch cast iron skillet. This can be done in oven while it preheats, just don't burn your butter.
2Stir brown sugar and pecans into melted butter; spread evenly over bottom of skillet.
3Combine baking mix, salt and raisins with sour cream; stir for about 30 seconds until combined and moist. Add a little more sour cream (or a little milk) if needed.
4Divide dough into 9 equal pieces; place over pecan mixture. It will take about 1/4 cup per biscuit. Bake for 18 minutes or until golden brown.
5Invert onto plate and serve hot with a cup of coffee or a cup of hot cocoa. Enjoy!