Upside Down Praline Sour Cream Biscuits

Diane Hopson Smith


A perfect soft biscuit with a crunchy praline top to go with a cup a coffee in the morning.

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!

★★★★★ 1 vote
yields 9 biscuits
10 Min
20 Min


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!

About Upside Down Praline Sour Cream Biscuits

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy