Upside Down Praline Sour Cream Biscuits Recipes

SOUR CREAM PRALINES

Steps:

• Lightly grease the inside of a 4-quart saucepan.
• Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
• Cook and stir continually until the sugars are dissolved.
• Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
• Bring to a boil over medium-high heat.
• Do not stir once the sugar syrup begins to boil.
• Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from heat; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
• Press a pecan half into the top of each praline.
• Allow to cool completely.
• Store in an airtight container in a cool place.

FLUFFY SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
• Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
• Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

ORANGE UPSIDE-DOWN OVEN BISCUITS

Steps:

• For the topping:.
• Combine ingredients in a saucepan and cook over medium heat until butter and sugar melt, about two minutes.
• Divide the topping among a standard muffin tin.
• Do not line the muffin tin with paper baking cups.
• For the biscuits:.
• Preheat the oven to 425 degrees.
• Sift the flour, salt and baking powder into a large bowl.
• Cut in the shortening with two knives or a pastry blender until it forms coarse, uneven crumbs.
• Add the milk.
• Mix well, but with a light touch.
• On a flour-dusted surface,roll the dough into a large rectangle.(approx 11x9).
• Spread with butter.
• Mix the sugar and cinnamon and sprinkle it over the dough.
• Roll as you would a jelly roll and slice into 12 biscuits.
• Place a single biscuit in each muffin cup.
• Bake until golden, about twenty minutes.
• Cool a couple of minutes,then invert cautiously onto a plate,taking care that the sticky topping doesnt burn you.

PAULA DEEN'S SOUR CREAM BISCUITS

Steps:

• Preheat oven to 350°F.
• Mix butter, flour and sour cream until JUST blended. Do Not Over mix.
• Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise.
• Bake for 20 minutes.

SO EASY PRALINE PAN BISCUITS

Steps:

• Heat oven to 425°F. In 1-quart saucepan, heat butter and brown sugar over low heat, stirring constantly, until melted. Pour into 9-inch round pan or 8-inch square pan. Sprinkle with pecans.
• In medium bowl, stir Bisquick mix and milk until dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.
• Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Divide dough into 12 equal pieces; gently shape each piece into a ball. Place balls on brown sugar mixture in pan.
• Bake 12 to 15 minutes or until golden brown. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Cool slightly before serving.

PRALINE MELTAWAY BISCUITS

Steps:

• Heat oven to 425°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups.
• Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup.
• Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm.

UPSIDE DOWN PRALINE SOUR CREAM BISCUITS

Steps:

• 1. Preheat 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.
• 2. Stir brown sugar and pecans into melted butter; spread evenly over bottom of skillet.
• 3. Combine 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.
• 4. Divide 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.
• 5. Invert onto plate and serve hot with a cup of coffee or a cup of hot cocoa. Enjoy!